Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

Semi Low-Fat Ferrero Rocher and Nutella Cheesecake

OK, so this cheesecake also seemed to be a pretty big hit. The one problem I came upon is while unmolding the cheesecake (I deviated from the recipe in that I did not make it with graham crackers), the crust did not want to follow. At least 80% of the crust did not want to follow. It turned out alright thought, as I put the crust back in the oven for about 10 minutes to make it more crispy and then sprinkled it on the sides of the cheesecake while still warm so most of the crust actually stuck to the cheesecake when serving. This can probably be avoided if you used a springform pan, but alas I have a handicapped kitchen. ;)


I’m going to make this cheesecake again, but next time with Ferrero Rocher Noir for a dark chocolate cheesecake.


In the end, I topped the entire cheesecake with one Ferrero Rocher chocolate. Served chopped with each slice. Perhaps a better idea would be to crush 1 chocolate and sprinkle over the entire cake.


Enjoy!

ALSO: 

  • Please note, I have put the recipe under “Read More” link below. Please bear with this until I can find out how to put the read more above my signature. :)
  • I made an “About Us” page just for fun, so go check it out! :D

-Erica

Ferrero Rocher and Nutella Cheesecake (adapted from Une-deux senses)

Ingredients:

For the crust:

  • 1/2 of a 24 package of chocolate wafers (mashed and crushed)
  • 1/2 stick butter (melted)
  • 1 1/4 tbsp sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

For the cheesecake:

  • 3 packages of 8 oz. cream cheese (2 regular, 1 low fat)
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 10 Ferrero Rocher chocolates (chopped) and 1 reserve chocolate
  • Some creamy, chocolate-y liquor (optional)
  • Nutella (to spread over the cheesecake)
  • 2 tbsp of sliced almonds



Recipe:

  1. Mix crust ingredients together and press into a 12 inch cake pan. Set aside.
  2. Preheat oven to 350 degrees F.
  3. Bring a pot of water to boil and pour into a pan larger than 12 inches. (This is for the water bath. The water bath will retain the moisture in the oven and heat gentle, preventing the cheesecake from cracking.)
  4. Combine cream cheese, sugar and mix using a stand or hand mixer until smooth.
  5. Add eggs one at a time to make sure it is fully incorporated.
  6. Add heavy cream, vanilla, salt, and liquor (liquor is optional) and blend until creamy.
  7. Gently fold in chopped Ferrero Rocher chocolates.
  8. Pour batter into the cake pan.
  9. Place cake pan into the larger pan that has been filled with boiling hot water (boiling water needs to cover the cheesecake pan halfway).
  10. Bake in oven for 45-55 minutes or until done. Cheese cake should jiggle just slightly and keep solid at the center.
  11. Let the cheesecake cool in the oven for an hour.
  12. Take the cheesecake out of the oven, and gently spread Nutella over the top. It will probably be easier to spread the Nutella while the cheesecake is warm. I did not spread it on the sides of the cheesecake because of the crust.
  13. Sprinkle the top edges of cheesecake with sliced almonds.
  14. Top with reserve Ferrero Rocher chocolate—either in the center or crushed over the entire cheesecake.
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