Feels like the Xmas season and New Year wasn't that long over yet as I write it's February. I must have blinked and the month of January disappeared without a trace. Slow down time!! What's the rush????
My oldest child has started her final year of high school, the troublesome twins are in Kindy, the hubby is back to lots of work travel and work for me has begun with gusto. It's been go go go since returning from our holidays. I won't have as much time to bake at will but when I do I will try to make it count.
My poor neglected blog needs some loving so I'm kick starting my 2014 entries with almost everyone's favourite spread... Nutella!! This recipe had me hooked at Nutella and the deal was sealed at no baking required. It's not an original recipe but I have adapted it a little to suit. I believe it was Goddess Nigella's recipe. I saw it on the Rasa Malaysia Facebook page.
This recipe is perfect for one good size cheesecake but I was baking for a group of little people at our twin playgroup so smaller versions were a better option for us. I made 48 mini cakes as I used mini cupcake moulds. Mini cakes are great, little bite size pleasures, perfect for that instant fix or keeping a craving at bay. Perfect if all you need is 1 or 2 to satisfy the urges and also perfect if you had, errr say maybe 8 because they were all minis.
Nutella Cheesecake
280g Digestive biscuits
100g soft butter
400g jar of Nutella (or whatever hazelnut spread you like)
150g hazelnuts
500g soft room temperature cream cheese
1/2 cup icing sugar (sifted)
whipped cream for serving
1. Dry roast the hazelnuts and set them aside.
2. In a food processor add biscuits, 1 tablespoon Nutella and butter and blitz to a nice wet crumble. Then add 1/3 of the hazelnuts and blitz a little more. You want the hazelnuts to add texture to the crumble.
3. Press the biscuit mix in the moulds you have chosen to use. I used mini cupcake moulds so 1 teaspoon of mix was all I needed but adjust accordingly to your mould. The back of a spoon is the perfect tool to use as a press. Then chill the base to harden.
4. Beat cream cheese and add sifted icing sugar and mix well. Then add the rest of the Nutella and mix until well combined.
*** if a tablespoon of Nutella happen to jump out of jar into your mouth, and it can happen, it's quite ok and completely understandable! ***
5. Add the Nutella mix to the base, about 2/3 Nutella mix to 1/3 biscuit base. You can either add to mould and remove when set or remove chilled biscuit base from mould and pipe Nutella mix on top and then chill to set.
6. Chill for as many hours as possible. 3-4 is fine but overnight is better.
7. I find adding a dollop of whipped cream on top just before serving lightens the rich dessert. Top with hazelnuts too for that extra crunch.
My poor neglected blog needs some loving so I'm kick starting my 2014 entries with almost everyone's favourite spread... Nutella!! This recipe had me hooked at Nutella and the deal was sealed at no baking required. It's not an original recipe but I have adapted it a little to suit. I believe it was Goddess Nigella's recipe. I saw it on the Rasa Malaysia Facebook page.
This recipe is perfect for one good size cheesecake but I was baking for a group of little people at our twin playgroup so smaller versions were a better option for us. I made 48 mini cakes as I used mini cupcake moulds. Mini cakes are great, little bite size pleasures, perfect for that instant fix or keeping a craving at bay. Perfect if all you need is 1 or 2 to satisfy the urges and also perfect if you had, errr say maybe 8 because they were all minis.
Nutella Cheesecake280g Digestive biscuits
100g soft butter
400g jar of Nutella (or whatever hazelnut spread you like)
150g hazelnuts
500g soft room temperature cream cheese
1/2 cup icing sugar (sifted)
whipped cream for serving
1. Dry roast the hazelnuts and set them aside.2. In a food processor add biscuits, 1 tablespoon Nutella and butter and blitz to a nice wet crumble. Then add 1/3 of the hazelnuts and blitz a little more. You want the hazelnuts to add texture to the crumble.
3. Press the biscuit mix in the moulds you have chosen to use. I used mini cupcake moulds so 1 teaspoon of mix was all I needed but adjust accordingly to your mould. The back of a spoon is the perfect tool to use as a press. Then chill the base to harden.
4. Beat cream cheese and add sifted icing sugar and mix well. Then add the rest of the Nutella and mix until well combined.
*** if a tablespoon of Nutella happen to jump out of jar into your mouth, and it can happen, it's quite ok and completely understandable! ***
5. Add the Nutella mix to the base, about 2/3 Nutella mix to 1/3 biscuit base. You can either add to mould and remove when set or remove chilled biscuit base from mould and pipe Nutella mix on top and then chill to set.
6. Chill for as many hours as possible. 3-4 is fine but overnight is better.
7. I find adding a dollop of whipped cream on top just before serving lightens the rich dessert. Top with hazelnuts too for that extra crunch.
