It had been quite a while since I'd tried a no-bake cheesecake. Ferrero Rocher happens to be my favorite chocolate and it was time to draw some inspiration from it. This no-bake cheesecake uses an oreo hazelnut crust for the crunch and incorporates Nutella (a lot of it !!!) into the cheesecake batter. The cheesecake is then topped off with some decadent dark chocolate ganache. Just to add to the ferrero rocher overload , I decided to use the chocolates for the garnish.
YIELD
15-20 serving slices
One 10inch cheesecake
INGREDIENTS
For the base
Oreos (crushed into a coarse powder) – 2cups
Hazelnuts (ground to a fine powder) - 1/4 cup
Butter – ¼ cup
For the cheesecake
Cream Cheese – 700g or a little more than 2 8oz packs
Nutella – 1 ½ cups
Vanilla extract – 1tsp
Hazelnut extract – 1tbsp
Cocoa powder – ½ cup
Agar agar/Gelatin – 1tsp
Water – ¼ cup
Whipping cream – 1 cup
Sugar – 2tbsp
For the ganache
Dark chocolate chips – 1 cup
Heavy whipping cream – ¼ cup
PREPARATION
1. Grease and line a 10 inch springform pan with parchment paper.
2. Combine the crushed oreos , hazelnuts and melted butter in a mixing bowl. Spread the mixture on the bottom of the pan and even it out with the top of a spoon. Refrigerate and allow to rest for 30 minutes.
3. In a mixing bowl , add the cream cheese , vanilla extract , Nutella , hazelnut extract and cocoa powder. Beat together until it forms a smooth uniform mixture. Set aside.
4. In another bowl , whip the cream and sugar together until soft peaks are formed. Gradually fold the cream cheese mixture into the whipped cream until well combined.
5. Bloom gelatin in cold water for 5 minutes. Warm the mixture up in the microwave for about 30 seconds or until the gelatin dissolves. Add the gelatin to the cream cheese and whipped cream mixture.
6. Pour this mixture on top of the base and refrigerate for 8 hours or overnight.
7. To prepare the ganache , combine the chocolate chips with the whipped cream in a double boiler. Stir until the chocolate melts in the cream to form a smooth mixture. Pour the ganache on top of the cheesecake and refrigerate for 2-3 hours.
YIELD
15-20 serving slices
One 10inch cheesecake
INGREDIENTS
For the base
Oreos (crushed into a coarse powder) – 2cups
Hazelnuts (ground to a fine powder) - 1/4 cup
Butter – ¼ cup
For the cheesecake
Cream Cheese – 700g or a little more than 2 8oz packs
Nutella – 1 ½ cups
Vanilla extract – 1tsp
Hazelnut extract – 1tbsp
Cocoa powder – ½ cup
Agar agar/Gelatin – 1tsp
Water – ¼ cup
Whipping cream – 1 cup
Sugar – 2tbsp
For the ganache
Dark chocolate chips – 1 cup
Heavy whipping cream – ¼ cup
PREPARATION
1. Grease and line a 10 inch springform pan with parchment paper.
2. Combine the crushed oreos , hazelnuts and melted butter in a mixing bowl. Spread the mixture on the bottom of the pan and even it out with the top of a spoon. Refrigerate and allow to rest for 30 minutes.
3. In a mixing bowl , add the cream cheese , vanilla extract , Nutella , hazelnut extract and cocoa powder. Beat together until it forms a smooth uniform mixture. Set aside.
4. In another bowl , whip the cream and sugar together until soft peaks are formed. Gradually fold the cream cheese mixture into the whipped cream until well combined.
5. Bloom gelatin in cold water for 5 minutes. Warm the mixture up in the microwave for about 30 seconds or until the gelatin dissolves. Add the gelatin to the cream cheese and whipped cream mixture.
6. Pour this mixture on top of the base and refrigerate for 8 hours or overnight.
7. To prepare the ganache , combine the chocolate chips with the whipped cream in a double boiler. Stir until the chocolate melts in the cream to form a smooth mixture. Pour the ganache on top of the cheesecake and refrigerate for 2-3 hours.
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