November already. I’m so glad October is over, just didn’t deliver the way I wanted it to. I’m on holidays from work this week – thank God as I definitely need a break! I am so tired and always just so busy and haven’t really stopped since April when we decided to move home so am happy to see a long week stretch out in front of me. Today I’m getting the train to Mayo and taking a few days there to sleep and eat and bake Christmas cakes! Next weekend then I’m off to Cork (where Where Is My Teaspoon was born!) to visit my brother so am hoping for good weather, great jam on toast and good sleeps!
Birthday cake is my favourite thing to bake (besides Christmas cake!) Last weekend was our friend’s birthday though and as he hasn’t had a birthday cake in years, it was an appropriate gift for him. Lately I have gotten interested in baking cheesecakes and as he loves cheesecake it gave me another excuse. To be honest I hate fridge cheesecake but baked cheesecake offers such a different texture and using sour cream to cut through the sweetness has opened my eyes (and belly) to a new world. Here is how I made this Chocolate & Hazelnut Baked Cheesecake taking inspiration from this amazing creation in Delicious Magazine.
right, you need:
300g oaties biscuits (I grabbed mine in Tesco but you could get anything like a Hob Nob)
100g of hazelnuts (roast them first for 10 mins, allow to cook and then chop into tiny pieces)
120g unsalted butter (melted)
2 tsp malted drink powder
300g Philadelphia (full fat)
300ml sour cream
3 large eggs
4 Kinder Beuno White Chocolate Bars (8 fingers)
5 Ferrero Rocher
4 tablespoons of Nutella
175g caster sugar
Okay so the first thing you need to do is grease your baking tin with some sunflower oil to make sure you’ll be able to remove it from the tin after it is baked.
Crush your biscuits using a wooden spoon or a food processor if you have one (getting mine back from my parents when I moved back to Ireland was one of the highlights – love it!)
Add the hazelnuts to your biscuit mix and follow up with the melted butter and malt. Bring it together with a wooden spoon until it looks like wet sand.
Spoon the biscuit mixture into your tin and flatten up on the sides as if lining the tin with the biscuits. Pop this in the fridge to rest for 20 minutes while you make the filling.
In a large clean bowl, add you Philadelphia, sour cream, caster sugar, eggs and beat until completely smooth.
Crush up your Kinder Beuno bars using your food processor again or even just chop them finely and add into the bowl with everything else.
Now, grab another bowl and split your filling mixture between the two. Add the Nutella to one bowl and beat in until smooth.
Grab the base from the fridge and spoon a mixture of the chocolate filling, plain filling, chocolate filling, plain filling on and on and on until you’ve got none left or it is reaching the top of your biscuit base.
Pop in the oven for at least 1 hour. The cake should still wobble when it’s finished. Allow to cool down in the tin completely and pop it until the fridge over night to rest.
In the morning, melt the chocolate into the cream and allow to sit and thicken. Release the cake from the tin.
Spoon your chocolate topping into the middle of the cake and secure the Ferrero Rocher balls to the top in any design you like. Follow up by spreading the remaining chocolate topping about the top of the cake and add some loose hazelnut pieces to finish off.
Grab your birthday candles and then you’re good to go! This should be served at room temperature with some strawberries on the side if you can find any in the house. Enjoy!