Monday, June 6, 2016

Baking HACK: Stove top Chocolate Hazelnut Cheesecake

We figured our Stove-top Cheesecake was a hit and someone suggested for more, so we came up with four!!! *that sort of rhyme...did it?*

If you have not check out the original recipe [Click Here] It is the holy grail for cheesecake lovers :)
Super easy and totally oven-free with the privilege of a baked cheesecake: no one should miss out~

The 4 new flavours are Chocolate Hazelnut, Strawberry, Blueberry and of coz Matcha Green Tea !

We develop these flavours with 4 different crust combinations so you could mix and match whichever crust and filling to your preference.

First let's start with the chocolate hazelnut! 

Inspired by the Ferrero Rocher, the combination of a cocoa hazelnut crust with a chocolate cheese filling. Not too overpowering yet still aromatic, toasted hazelnuts smells so good. Each slice of cheesecake should be adorn with a Ferrero Rocher.

Infographic Recipe will be updated soon!

No oven Baked Chocolate Hazelnut Cheesecake
Yields 7 inch cake

65g (1/2 cup + 2tbsp) Flour
50g (1/2 cup) Hazelnut flour
20g (5 tsp.) Granulated sugar
7g (1 tbsp) Cocoa powder, sifted
60g (4 tbsp.) Butter, soften
1 Egg yolk

100g (3.5oz) Cream cheese, soften
50g (1.7 oz) Heavy cream
50g (1.7 oz) Couverture chocolate (the higher cocoa percentage the richer)
1 Egg
1 Egg white
15g (2½ tbsp.) Flour
30g (2 ½ tbsp.) Granulated sugar
15ml (1 tbsp) Lemon Juice
2.5ml (1/2 tsp) Vanilla extract
Pinch of salt

8 Ferrero Rocher 

1. Work all the crust ingredients and squeeze it together to form a dough
2. Press the dough into the Teflon coated frying pan of your choice and mold it into a tart like shape, with a flat bottom with high sides
3. Dock the pastry to let steam escape while cooking
4. Refrigerate the pastry until the filling is ready
5. Combine chocolate with heavy cream in a bowl and melt it to make a ganache
6. Let ganache cool to room temperature
7. Beat cream cheese, sugar, salt and flour together until flour is not visible
8. Add chocolate ganache and beat it until all incorporate
9. Add in lemon juice, vanilla extract and egg white and whisk until smooth
10. Crack in one more egg and mix until well incorporate
11. Pour the filling into the crust and rap the pan to burst big air bubbles
12. On the lowest setting of your stove, cover the frying pan with a lid and cook for 30 – 45 minutes (Time may vary as each stove and frying pan is not built equally)
13. Once the filling is set on the sides and have a slight wiggle in the middle, the cheesecake is done
14. Remove from the heat, uncover and let the cheesecake cool completely before refrigerating it for at least 3 hours before serving
15. Plate it with one Ferrero Rocher on each slice

I. Teflon coated pans are recommended as they have a non-stick surface for a good release of your cake
II. Do not use pans/ pots that are too thin as the heat will conduct too quickly and result a burnt bottom and an uncooked filling
III. In the video demonstration, we used a 17cm (7 inches) pan, but you could use anything you have handy at home 26cm (10 inches) will be the limit as the filling will get too thin and not result in a beautiful cheesecake
VI. You can try 3 other different crust (Almond CrustGraham Cracker Crust,1 more Coming soon)

Links to Supplies:
Nonstick Pan
Our Fav Couverture Chocolate
Pre-ground Hazelnut Meal

one indulgent slice
more flavours coming soon!

Hope you guys enjoy this weeks [How To's]

See  you next week :)


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