This is the kinder cheesecake good with homemade white chocolate nutella that Javi has chosen this year as a birthday cake.

It is very quick to prepare and liked everyone and the best thing is that it has no difficulty at all.

It also comes with the recipe of my white chocolate nutella that I love and that is always a success, so I hope you enjoy it as much as we do.

Let's go get this super cake you're going to love!

Ingredients

For the base

• 300g digestive biscuits
• 60 g butter
• 30g hazelnuts

For white chocolate nutella

• 300g skinless toasted hazelnuts
• 300g white chocolate
• 60ml coconut or sunflower oil

For the filling

• 300 g of white chocolate nutella that we have prepared, at room temperature
• 600g cream cheese at room temperature
• 300ml liquid cream
• 4 good kindergarten bars
• 3 leaves of gelatine
• the juice of half a lemon

For decorating the cake

• good kinder bars
• strawberries
• 200ml whipped cream

Directions

For a nutella

We stung the white chocolate with a knife. We melt it in a bowl in the microwave, putting it at maximum power in 20-second batches, taking care that it doesn't burn because that would ruin the chocolate and we'd have to throw it away and start over. We let it cool to room temperature.

In an electric mixer glass, put the oil with the hazelnuts and crush until you get a puree looking like thick sand.

Then add the melted chocolate and crush again until we get a smooth, lump-free paste in which the hazelnuts have disappeared.

Put in a bowl and cool in the fridge slightly. We already have the white chocolate Nutella ready.

For the base we crush the biscuits with the hazelnuts and melt the butter. We cover the bottom of a 20 cm pan with a baking paper and pour the cookie mixture over it making sure that the whole bottom is well covered.. We booked in the fridge.

For the filling we put to hydrate the gelatin leaves in a bowl with cold water.

Meanwhile, mix the cheese, with the cream and nutella, and with the help of an electric mixer crush until you get a smooth cream.

Heat the drained gelatine in a bowl for 10 seconds and add a large tablespoon of the cheese mixture to the gelatine. Mix well and repeat the process until the bowl temperature is the same as the cheese cream.

We overturned over the mold halfway. We put a layer of good kindergarten pieces. We finish filling with more cream cheese and let cool for a few hours in the fridge (at least 4).

To decorate it we spread some melted dark chocolate on top. We decorate with a few pieces of good kindergarten, the whipped cream and a strawberries.

Tips and Tricks

• You can prepare it several days in advance and freeze it until the day you're going to consume it
• Difficulty: easy
• Preparation time: 15 minutes plus 4 hours of cold in the fridge
• Servings: 10

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