Cooking in English (o intentándolo): Ferrero rocher and Nutella cheesecake

8/6/14

Ferrero rocher and Nutella cheesecake

Ferrero rocher and Nutella cheescake

Receta en español aquí

Ingredients (24 cm or a 9-inch round springform pan. It’s better to use one of those 1-use aluminum foil pans from the grocery store)

Crust

200 g Digestive biscuits

100 g unsalted butter, melted

2 tbsp white sugar

1 tsp vanilla extract

Cheseecake

700 g cream cheese, at room temperature

200 g sugar

3 large eggs

250 ml heavy cream

1 tbsp vanilla extract

1 tbsp Baileys or another liqueur

14 Ferrero Rocher chocolates cut into large chunks

Topping

Nutella and chopped roasted hazelnuts

Directions

Crust

Mix together the crust ingredients and press into the bottom of the springform pan. Place in the fridge.

Cheesecake

Preheat oven to 350 ºF (180 ºC)

Fill the oven tray with water for the water bath.

Combine cream cheese (at room temperature) and sugar in a large bowl with a handheld mixer; cream together until smooth.

Add the eggs, one at a time, fully incorporating each before adding the next.

Add the heavy cream, vanilla extract and Baileys. Blend until smooth.

Finally add the Ferrero Rocher chocolates.

Pour batter into the springform pan with the crust and tap the pan on the counter a few times to bring all air bubbles to the surface. If the springform pan is not airtight (if you didn’t find a foil pan), cover bottom securely with foil before adding water.

Place the pan inside the oven tray with the boiling water and bake until it is almost done (45-55 minutes) but it is not completely firm, still must have a lot of jiggle in the center.

Turn the heat off and cool in the oven for an hour (This lets the cake finish cooking and cool down gently enough so that it won't crack on the top).

After one hour, remove from oven and let it cool on the kitchen counter.

Cover the top with Nutella (a little melted) and chopped roasted hazelnuts, cover with plastic wrap and place in the fridge until next day.