wtorek, 6 marca 2012

Fererro Rocher cheesecake

Each time I order a cheesecake in a patisserie I dream about cooled, moist and fluffy cream cheese on a crunchy base. Shortly speaking, I wanted perfection! For Piotr’s birthday I baked a cheesecake instead of the traditional birthday cake. I chosen the Daring Bakers cheesecake and that’s how the Ferrero Rocher cheesecake was an afternoon birthday party attraction. My perfect cheesecake!

2 cups crushed Digestive biscuits
2 oz (50 g) butter
2 tbsp sugar
few drops vanilla essence

4 tbsp cocoa


25 oz (700 g) cream cheese
1 cup sugar
3 large eggs
1 cup double cream
½ teaspoon salt
10 Ferrero Rocher pralines
¾ cup Nutella
almond flakes

Boil a full kettle of water. Crush the Ferrero Rocher pralines. Base: finely crush biscuits, mix with melted and cooled butter, vanilla, sugar and cocoa. Place the biscuit mixture in the cake pan, slightly press it to the bottom. Cheese filling: mix cheese with sugar and vanilla. Beat in one egg at the time, each time stir the mixture. Pour in double cream, well combine all ingredients. Add crushed Ferrero. Pour in the cheese mixture into the cake pan. Wrap the cake pan with aluminium foil and place it inside big dish filled with hot water up to about ½ cake pan height. Bake for 45-55 min. in preheated oven to 360F/ 180 oC. Turn off the oven and leave the cake pan inside closed oven for about 1 hour. Before serving cool it down in a fridge, decorate with melted in a microwave or a hot bath Nutella.

Brak komentarzy:

Prześlij komentarz