Ferrero Rocher Cheesecake

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Now that the holidays are coming around, it is also time to start busting out the chocolates in case you haven’t already. You’ll see a lot of See’s chocolate boxes, but also a lot of Ferrero Rocher platters (or mountains if you’ve seen their most recent commercial). Ferrero Rochers are those hazelnut chocolate candies that nobody seems to dislike. So when thinking of a cheesecake, which I am a sucker for, what better thing to pair a hazelnut chocolate candy with than Nutella! This is also a no-bake cheesecake (well I guess that’s not true since you do bake the crust). But anyways, I found the recipe Ang Sarap, another blog, and I must say that it turned out pretty good. Although his was prettier…not going to lie.

Ingredients:

Crust
  • 2 cups crushed Oreos (I tried to scrape the frosting out (and eat it) as I found it made crushing them harder)
  • 3 tbsp unsalted butter, melted
Filling
  • ~16oz cream cheese, softened
  • ⅔ cup powdered sugar
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavored gelatin
  • 2 tbsp hot water
  • 6 pcs Ferrero Rocher, roughly chopped
Topping
  • 4 (ore more) tbsp Nutella
  • 3 tbsp milk
  • 2 tbsp powdered sugar
  • 8 pcs Ferrero Rocher
  • Chocolate shavings (optional)

Directions:

  1. Combine Oreos and melted butter, and press it in a 9 in pie pan, spread evenly and packed well
  2. Bake 350 degrees for 10 minutes
  3. Chill in fridge for around 20 minutes.
  4. Place softened cream cheese and sugar in a bowl together; mix with electric mixer until creamy.
  5. Dissolve gelatin in hot water then let it cool for a while. Add to the cream cheese mixture, continue to beat until mixture becomes fluffy.
  6. Add cream and 6 chopped Ferrero Rocher, then fold until it’s evenly mixed.
  7. Pour over the prepared crust.
  8. Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours
  9. Using a double boiler, mix the Nutella, powdered sugar and milk until runny (you may need to add more milk)
  10. Drizzle melted Nutella on top then serve
  11. Enjoy this wonderful dessert!

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White Chocolate Strawberry Mousse Cake

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Hello everyone! As I have said recently, I went on a sweet/dessert making “binge,” but because of that I have gained weight, which sucks.  Thus, I have definitely cut back on the amount of sugar I eat, but that doesn’t mean you can’t enjoy it every once in awhile. Thus, I bring you a no bake white chocolate strawberry mousse cake that I made a little while back. I got the recipe courtesy of Home Cooking Adventures. While the cake in their pictures comes out a lot prettier and even, mine still tasted good, so I’ll take solace in that lol. So indulge your sweet tooth, give it a try, and let me know how it goes!

Ingredients:

  • 9 oz crushed graham crackers
  • 6 oz melted butter
  • 7 oz white chocolate chips
  • 12 oz whipping cream
  • 1/2 tbsp gelatin powder
  • 2 tbsp cold water
  • 10 oz strawberries, hulled
  • 1/4 cup sugar
  • 1/2 tbsp gelatin powder
  • 2 tbsp cold water
  • 7 oz whipping cream
  • Fresh sliced strawberries, for decoration

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Directions:

  • Cut the 7 oz strawberries and place in a small saucepan with sugar over medium heat until sugar dissolves
  • Pour into a blender and puree
  • Dissolve 1/2 tbsp gelatin in 2 tbsp cold water and let it swell ~5min
  • Place gelatin in saucepan over low heat until it dissolves and then mix into strawberry puree
  • Let sauce cool to room temp
  • Place graham crackers into food processor and pulse until you have crumbs
  • Add the melted butter and process until fully combined
  • Push the crust into the bottom of a 8-9″ springform pan until covered
  • Refrigerate until needed
  • Dissolve gelatin in water and let swell for ~5 minutes
  • Add chocolate and 5 oz whipping cream and melt with double boiler
  • Again place swelled gelatin over low heat until dissolved and pour into white chocolate mixture and let cool
  • Whip the other 7 oz of whipping cream to stiff peaks and mix in the white chocolate mixture until well combined
  • Pour the chocolate mousse over the crust and refrigerate for ~20 min to let set
  • Whip the 7 oz whipping cream to stiff peaks and add the strawberry mixture until well combined
  • Pour over the set white chocolate mixture
  • Refrigerate 4 hours to overnight before serving
  • Use a knife (warm) to run around the edge of the pan before springing it open, then slice it up and go to town!

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