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Ferrero Rocher Cheesecake

I have been making cheesecakes yet again. This time I decided I would attempt to make a favourite of mine. Ferrero Rocher Cheesecake. This took some imagination and a little bit of research. I finally decided to alter a few recipes which I found to make my own.

Ingredients:

  • One box of Ferrero Rocher chocolates
  • One jar of Nutella
  • 1 250g packet of Chocolate Digestive Biscuits
  • 100g Butter, melted
  • 1 Tub of Double Cream (300ml)
  • 1 Tub of Cream Cheese (300g Philadelphia)
  • 3 tablespoons of Icing Sugar
  • a handful of chopped roasted Hazelnuts (to decorate)

Method:

  1. Line the cheesecake tin with baking parchment
  2. Crush the digestive biscuits in a mixer and add the melted butter into the mixer. Pulse the mixture till combined.
  3. Pour into the cheesecake tin and press down firmly
  4. Whip a bit of the cream with the Philadelphia to soften and remove any lumps. 
  5. Whip the rest of the cream in a separate bowl with the icing sugar
  6. Add the softened Philadelphia to whipped cream and mix till just combined
  7. Pour the combined cream cheese mixture into the cheesecake tin, smoothing down with a spatula or spoon.
  8. Spread a layer of Nutella over the cream cheese mixture. 
  9. Sprinkle on some roasted chopped hazelnuts
  10. Add one whole Ferrero Rocher per slice of cheesecake. (usually 8/10 slices)

Top tips:

  • If you are making it in a cheesecake tin, line the tin with baking parchment
  • Grease the baking parchment with some butter to make it stick to the inside of the tin
  • You can make individual cheesecake pots (see picture above)
  • Press the digestive biscuit base down gently with a spoon or fingers if you like getting messy
  • Dipping the spoon/spatula in water helps the Nutella layer smooth out

I love making cheesecakes almost as much as I love devouring them. I dare you to give this one a try, you will not be disappointed. Happy Cheesecake making! 

Posted by   Khadija Rawat              Filed under  //   Nutella   cheesecake   ferrero rocher  

 

Mascarpone Cheesecake with Fresh Strawberry Drizzle

Posted by   Yasmin Mebar              Filed under  //   cheesecake   dessert   home-made   strawberry  

 

The Cheesecake factory

Oddly enough, I find their Cheesecakes a bit...factory produced, and not very fresh. Their lettuce wraps are brilliant though, the fries were good and their sauces are amazing. They even allow you to buy them - we always do - their Sweet Chili, Peanut Sauces and Coriander+Tamarind versions have tremendous flavors. I use them as a sauce in everything.

Posted by   chirag              Filed under  //   Cheesecake factory   Philadelphia   Salad   cheesecake   dessert  

 

How to cure a cheesecake infatuation

I have now taken my infatuation with the creation of the perfect cheesecake to the next level. Trying to figure out different ways to make the cheesecake set is an interesting if difficult feat. I trawl through cookbooks religiously on a regular basis, for a little light reading of course, as any aspiring cook would do.

Though some would bake the humble cheesecake for the new york style, others put gelatine in to set the cream cheese. I have found the perfect alternative, inspired by the bite sized demonstration, using white chocolate in the cream cheese helps it to set firm. Whats more, it actually tastes of that creamy velvety chocolate and adds a new level of richness to the cheesecake, as opposed to the tasteless nature of gelatine or agar agar.

Whatever the event, try this cheesecake on for size, you will not be disappointed. Different variations of the fruit coulis can be tailored to your own tastes, as per my previous mango cheesecake, but remember not to overdo the sugar content. A cheesecake should be sweet and I prefer the coulis a little tart to offset the balance of sweet cream cheese and crunchy nutty biscuits with sharp fresh fruit. Remember folks practice makes perfect, keep experimenting and find the balance that suits you, if mascarpone (which is amazing by the way) is too cheesy for you, stick to Philadelphia. If you would like a baked cheesecake, experiment with the recipe that uses eggs, but always follow these simple rules.

1. Biscuits: usually a biscuit with a crunch, digestive biscuits, hobnobs, shortbread.

2. Cream Cheese: Philadelphia, mascarpone, cottage cheese, low fat cream cheese is all fine.

3. Toppings: I love berries on cheesecakes, and most recipes point you in this direction, but look at the fruit you have in your fruit bowl, I found a mango and tested out my hypotheses; largely being that cheesecakes are amazing with most fruits, as long as you consider the sharpness and sweetness of each fruit on its own and alter the sugar content of your cheesecake to match. Chocolate is also a great topping. Use your imagination.

4. Have fun. There is no point of being in a kitchen if you are not going to have a little fun, a little drama when the utensils crash and the blenders hum, is what makes the cheesecake or any other dessert turn out beautiful.

With regards to the title 'How to cure a cheesecake infatutation': if any of you ever figure this out, please do not contact me. I like to be blissfully unaware of the fat and calorie content of my cheesecakes, for what is a dessert if not a little indulgence every now and then.

 

Posted by   Khadija Rawat              Filed under  //   cheesecake   desserts   homemade  

 

Mango cheesecake - I just couldn't resist the temptation!

Guilty pleasures are a must for all. Mine is the humble cheesecake. Whether it is shop bought or home made is always a sticking point for me. The love and care I put into making cheesecakes at home, is what makes the end result worth the time I painstakingly spend in the kitchen. Here is a little something I rumbled up today, with some Indian Alphonso mangoes, and all the other everyday ingredients I found in my fridge or larder cupboard at home. With one exception, the first time I had used fresh Vanilla pods, and I must tell you my hands smelt amazing after de-seeding the pods.

Posted by   Khadija Rawat              Filed under  //   cheesecake   dessert   home-made  


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