November 21, 2018
While blogging about the baby in my last post, I realized he was probably not properly introduced or formally announced to the blog world. 😚😜
This is Mr. Henry born October 23rd.
Posing with his medal from his first half marathon; hey, he was there! 😁 And dreaming sweet dreams of more races in his future. ❤🏃 We are totally in love! 😍
In addition to sharing our new addition, there’s something to satisfy the bakers here, too. I like to bake for people to thank them sometimes. For the OB doctor and nurses I made this Nutella cheesecake (my doctor had a bit of a love for Nutella…) I made it a week or two in advance and then put it in the freezer so I could take it out and take with me when the time came! I think it went over well; everyone seemed to enjoy it.
Ferrero Rocher Nutella Cheesecake: I can’t take credit for the recipe, but I did adapt it some from the original (found at bestcookingtime.com). I can tell you it’s super rich, for a good reason- it contains almost 3 whole jars of Nutella.
Ferrero Rocher Nutella Cheesecake
For a 10″ cheesecake:
2 1/2 cups Graham cracker crumbs
1 cups rice krispies cereal, slightly crushed
1/2 cup roasted hazelnuts, finely chopped
1/4 cup sugar
1/2 cup butter (or margarine)
1/2 cup Nutella
4 (8 oz) blocks cream cheese
1 1/4 cup sour cream
1 cup sugar
1/2 cup whipping cream
1 tbsp pure vanilla extract
4 tbsp corn starch
1 3/4 cups Nutella (15.9 oz container + 1/4 cup)
2/3 cup semi-sweet chocolate, melted
1 1/2 cups semi-sweet chocolate (chips or finely chopped)
1/2 cup Nutella
1 cup whipping cream
2 Tbsp butter, room temperature
2/3 cup finely chopped roasted hazelnuts
*Reserve 1 cup of the ganache mixture to decorate the top
For the crust: Line the outside of a 10″ spring form pan with two layers of foil to protect from water seeping in while cooking in water bath.
Combine the dry ingredients. Then combine butter and Nutella and microwave 30-45 seconds until melted. Mix together with dry ingredients. Press in bottom and up sides of pan. Set aside.
For the cheesecake: Preheat oven to 350*.
Combine cream cheese, sore cream, sugar, whipping cream and vanilla until smooth. Add eggs, one at a time, mixing just long enough incorporate.
Scrape sides of bowl and mix in corn starch. Add in the Nutella and melted chocolate, mix until combined. Do not over mix.
Pour batter into prepared pan. Place prepared pan/cheesecake in a roaster type pan that will hold water to bake cheesecake in a water bath. Fill with hot water around cheesecake, 3/4 up the side.
Bake on the middle rack at 350* for the first 30 minutes, then decrease temperature to 250* and bake for another 75 minutes. Then turn off oven and let sit for one hour with oven off. Remove from oven and allow for cool to room temperature before placing in refrigerator.
To make the ganache: Combine chopped chocolate, Nutella, whipping cream and butter in a microwave safe bowl. Heat in 1 minute intervals until melted and without lumps. Reserve one cup for decorating the top. Then add the chopped nuts to what remains and pour over the top of the completely cooled cheesecake.
Chill and enjoy!