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BAM Cake converter 
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Ingredients:
for cookie crust:
- 300 g butter biscuits
- 130 g unsalted butter
- 1 Kinder Bueno chocolate bar (4 bars)
for kinder bueno cream:
- 600 g mascarpone cheese
- 300 ml heavy cream
- 100 g powdered sugar
- 250 g Kinder bueno chocolates
- 50 g BAM hazelnut spread
decoration:
- 25 g BAM white chocolate
- 25 g BAM milk chocolate
- 1 white Kinder bueno chocolate bar
- 1 Kinder bueno chocolate
Instructions:
for the preparation of the cookie crust:
1
Line a baking tray with baking paper. Crumble the biscuits together with the Kinder bueno chocolates. Transfer the crushed biscuit base to a bowl and add the slightly cooled melted butter. Mix well and transfer to the baking tray. Press the cookie mixture evenly with a fork against the base of the baking tray. Let the cookie base cool while you prepare the cream from the Kinder bueno chocolates.
preparation of kinder bueno cream:
1
For the filling, first whip the sweet cream, icing sugar and cream cheese. Beat on the highest speed until the mixture thickens or peaks form. Melt the Kinder Chocolate and leave to cool. Add the BAM hazelnut spread and BAM vanilla paste to the melted Kinder Bueno chocolate. Add all together to the cream mixture. Stir until the ingredients are combined.
assembling the cheesecake:
1
Spread the cream with the Kinder Bueno Chocolate evenly over the prepared cookie crust base. Chill everything in the fridge for at least six hours, preferably overnight.
decoration:
1
Once the Kinder bueno has cooled, prepare the decoration. Melt the white and milk chocolate in two separate bowls over a water bath. Using a teaspoon, drizzle the milk chocolate and then the white chocolate to create a marble pattern. Add the Kinder bueno chocolates and serve!
FIT
Gluten free
Quick desserts 
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