Chocolate and hazelnut cheesecake

Craving for some cheese cake... So i baked one :)

Chocolate and hazelnut cheesecake

The recipe called for an oreo crust base but because i didn't have any oreo left, i decided that digestive would do too. Didn't wanna wait any longer to make this cheese cake since i was craving rather badly.. heh.

The chocolate ganache topping was something which i added myself for indulgence. It turned out perfect.. goes really well with the cheesecake i must say.



All in all, all of us had a blast eating this.

The kids wanted more and so did the husband. It got so precious that i didn't even give any to the in laws as i'd planned earlier. Bad bad me! Hehe. Yupyupyup, so in the end, we ended up devouring the whole entire 8" cheesecake ourselves which got wiped out on the very next day i baked it.

Scary hor? :P

Recipe for a 7" round cheesecake:

Ingredients :

7" round oreo crust

Filling :

Cream cheese 450g
Light brown sugar 3tbsp
Vanilla essence 1/3 tsp
Corn flour 2 1/3 tsbp, sifted
Nutella 150g
Eggs 2, large
Whipping cream 75ml
Milk 75ml

Method :

1. Prepare round Oreo crust
2. Preheat oven to 160
3. Beat cream cheese and light brown sugar at medium speed till creamy with an electric mixer. Beat in vanilla essence, sifted corn flour and nutella until smooth
4. Lower speed and add eggs, one at a time mixing till incorporated. Gradually add whipping cream and milk until well mixed
5. Pour filling onto prepared crust. Bake in a water bath for 1 hour 10 mins to 1 hour 30 mins or until edge of filling is set and centre is slightly wobbly
6. Turn off oven and leave cheesecake inside for 30 mins with oven door closed. Prop open door and leave for another 30 mins. Remove cheesecake from oven and cool on a wire rack.
7. Refrigerate for at least 6 hours before unmoulding. Decorate as desired before serving

Oreo crust :

Using 100g of oreo cookies

Method :

1. Wrap a springform pan with a layer of aluminium foil. Place on a baking tray and set aside.
2. Break cookies into large chunks. Place in a blender and pulse until finely ground.
3. Transfer ground cookies to prepared pan. With your hands or the back of the spoon, press firmly into an even layer on the bottom of pan. Refrigerate for at least 1 hour before using.

Source : Crave, Mac Woo and June Lee

Have fun! :)