AMAZING Triple Coffee Cheesecake Recipe - My FAVORITE Cheesecake Recipe!
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Coffee lovers - this extravagant cake is for you! My 'Triple Coffee Cheesecake' is a combination of Kahlua cheesecake, Kahlua-coffee mousse, topped off with coffee-chocolate whipped cream. All three layers come together to form a gorgeous, show-stopping cake that literally melts in your mouth. This is one of the best cheesecakes I've ever had - definitely one to try!
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[Recipe] Nutella No-Bake Cheesecake | Ferrero Rocher, Nutella & Hazelnuts
♡ Nutella No-Bake Cheesecake | Ferrero Rocher, Nutella & Hazelnuts
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Ferrero Rocher Cake Recipe | How to Make Ferrero Rocher Cake
This cake is a special cake for Ferrero Rocher lover. This Ferrero Rocher cake is rich, delicate, full of hazelnut and chocolate flavors. Perfect cake for birthdays, holidays or just a cake for the weekend. This beautiful cake contains 3 layers of chocolate-hazelnut cake, chocolate-hazelnut frosting, wafers and Ferrero Rocher candies.
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Ingredients:
For the cake:
6 Eggs
1/2 cup (100g) Sugar
180g (6oz) Ground hazelnuts
3 tablespoons (25g) Flour
3 tablespoons (22g) Cocoa powder
2½ teaspoons Baking powder
Pinch salt
For the frosting:
260g (1 cup + 2 tablespoons) Butter, room temperature
2/3 cup (200g) Nutella
170g (6oz) Dark/milk Chocolate
Also:
40g crushed wafers
8 Ferrero rocher candies
100g (3.5oz) Chopped hazelnuts
Directions:
1. Preheat oven to 350F (175C). Line three – 8 inch (20cm) round pans with parchment paper and grease with butter.
2. Place the hazelnuts in a food processor and process until finely ground.
3. In one bowl sift flour, cocoa powder, baking powder. Stir in the ground hazelnuts.
4. In a large bowl whip eggs on high speed, slowly add sugar and whip until tripled in volume, about 10 minutes.
5. Using a spatula, gently fold the dry ingredients into the eggs in 3 additions.
6. Divide the batter between three pans and bake for 40 minutes. until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes in the pans, release from the pan and let cool completely on cooling rack.
8. Make the frosting: in a heatproof bowl, melt the chocolate over a double boiler or in a microwave (in a 30 sec pulses) and let cool to room temperature. Add room temperature butter and Nutella. Whip until fully incorporated and fluffy.
9. Assemble: transfer 5-6 tablespoons of the frosting to a piping bag and keep for later. Place one cake layer on your serving dish, spread a layer of frosting and sprinkle with half of the crushed wafers. Place another layer of cake and repeat the process. Spread the remaining frosting on top and side of the cake.
10. For final decoration: toast the hazelnuts on a pan, crush them and coat the side of the cake. Pipe starts on top of the cake and place 1 Ferrero rocher on each star.
11. Refrigerate for 2 hours before serving.
Notes:
• I forgot to show it in the video BUT to make the cake more moist, before you spread the frosting over the cake layers brush the cake with some syrup, rum, jam+water or some other liquid. Otherwise your cake will be too dry!
• Recipe for a simple syrup to soak the cake: In a medium saucepan combine ½ cup sugar and 1/2 cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
• You can make this cake with only two layers.
• If your oven is big enough, you can bake all 3 cake pans together. My over is too small for that.
• For the decoration: I chopped the hazelnuts coarsely, But Looking back I think it is better to finely chop them.
Nutella Cheesecake Recipe
One of the best cheesecake ever, Nutella Cheesecake with a really dark chocolaty crust with oreo cookies, a white cream cheese layer, a Nutella layer followed and in the end the intense Nutella topping which makes it totally irresistible. Give it a try my friends.
Ingredients
Makes about 12-16 servings
Crust
250 g (about 2 packages of 16 oreos each) oreo cookies, cream removed
6 tbsp (80 g) unsalted butter, melted
Cream Cheese Filling
35 oz (1 kg) cream cheese, room temperature
3/4 cup (175g) heavy cream + 2 tbsp, cold
2/3 cup (190g) Nutella
1 cup (200g) sugar
1 tbsp cornstarch
2 tsp vanilla extract
4 eggs, room temperature
Nutella Topping
2/3 cup (190g) Nutella
1/3 cup (80g) heavy cream
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Remove the cream between oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch.
4. In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.
5. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated.
6. Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.
7. Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.
9. Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.
10. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.
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Creamy No-Bake Cheesecake Chocolate and Hazelnuts
Creamy No-Bake Cheesecake Chocolate and Hazelnuts
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INGREDIENTS
2 oz Hazelnuts
7 oz chocolate cookies
1/2 cup butter
0.4 oz gelatine
1 cup bitter chocolate
1 cup cream
17 oz Philadelphia
5 tbsp icing sugar
2 tbsp water
2 tbsp Amaretto Saronno
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AUDIO/VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
Samsung M31
50mm lens
35mm lens
Gimball Osmo Mobile 3
Led lighting
Microphone usb
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NO-BAKE Ferrero Rocher CHEESECAKE (no gelatin) | Easy Recipe*Eggless & Without Oven | Baking Cherry
No-Bake Ferrero Rocher Cheesecake Recipe. A delicious gluten-free hazelnut crust filled with a tasty and easy-to-make cheesecake filling full of chocolate and Nutella; topped with more Nutella and Ferrero Rocher. A perfect dessert for a special occasion!
0:00 - Intro
0:07 - Making the crust
1:48 - Making the filling
3:11 - Topping
3:59 - Unmolding the cheesecake
4:21 - Serving the cheesecake
4:38 - Eating this delicious cheesecake
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