Tag Archives: cream cheese

Ferrero Rocher Cheesecake

Versão em português

Cheesecake de Ferrero Rocher

Before I went to Brasília, I made a list of the recipes I wanted to cook there for the blog – things with kale, yellow carrot, and other ingredients I can’t find in Uruguay. With everything I had to do there, I didn’t cook ANY of them! 😮 Then, we came up with the idea of a “Jota’s recipes” series, which would only feature recipes tested by my brother. We selected a few recipes and… we only cooked this one. 😦

But what a recipe! I always made the same cheesecake recipe, with ricotta, but this is a very different and tasty version – unlike what I had imagined, this is not too sweet! And you can still make it for Easter lunch! 😉

For the base:
240 g corn flakes
70 g unsalted butter, melted
4 Tbsp cocoa powder

For the filling:
200 g hazelnut
500 g cream cheese
200 g heavy cream
85 g sugar
1 Tbsp vanilla extract

For the topping:
170 g dark chocolate
200 g heavy cream
Ferrero Rocher chocolates, to decorate

Cheesecake de Ferrero Rocher

Start by making the base: in the food processor/blender, finely process the corn flakes. Add the melted butter and the cocoa powder and mix well. Cover the bottom of a 10-inch round springform pan with the crust, pressing well, and place it in the fridge to firm up. You don’t need to butter your pan, as the crust is buttery enough.

While the crust is in the fridge, place the hazelnuts on a baking sheet and roast them in a pre-heated oven. The process takes about 15 minutes. Every now and then, shake the baking sheet so that the hazelnuts don’t burn. You’ll know they are ready when the kitchen is smelling of hazelnuts 😀

Place the hot hazelnuts straight on the blender and blend WELL, until it becomes a paste. This is a lengthy process: Jota and I weren’t willing to wait that long, so we just ground them up, it was good! #truestory

In a bowl, mix the hazelnuts with the cream cheese, 200 g of cream, vanilla, and sugar, until it is nicely mixed. I mixed the cream cheese with the cream first, with a spatula, and then added the remaining ingredients of the filling, but that was just because I didn’t want to get the mixer dirty! 😀 Pour this cream over the cold crust, then cover your pan with plastic wrap and put it back in the fridge to firm up.

Meanwhile, place the cream and dark chocolate in a small pan over low heat (or a bain-marie if you’re more patient than I am), stirring well until all the chocolate is melted. Let it cool down a bit and cover the cheesecake with the ganache. Decorate with the Ferrero Rocher chocolates, put it back on the fridge for at least 30 minutes, and serve!

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Goat Cheese Dip

Versão em Português

Patê de Queijo de Cabra

In Uruguay and in Brazil, we have a long weekend coming along: Carnival! Most people go out and celebrate, but we are just going to binge-watch Netflix and catch up with our reading! 😛

To finish the Dip Tertulias, I’ve chosen a very different recipe (adapted from Chef John’s) – when you read “goat cheese dip”, you might think of hours in the kitchen making something complicated, but all we need to do here is mix some ingredients in a big bowl! The easiest recipe in this series!

You’ll need:

200 g cream cheese
200 g mild goat cheese * − here, I used creamy goat cheese, but I’ve used hard cheese in the past. In that case, all you have to do is grate it coarsely.
1 clove of garlic − I used garlic flakes because it’s carnival! I was lazy!
¼ cup of chopped herbs – I used parsley and chives, but in the past I’ve used basil, dill… it’s a matter of taste (and of what’s in the fridge!)
Salt, pepper, and hot paprika to taste

* If your goat cheese is stronger-flavored, start by mixing just half of it. After the initial taste, you can decide if you want to add the rest!

Patê de Queijo de Cabra

* If your goat cheese is stronger-flavored, start by mixing just half of it. After the initial taste, you can decide if you want to add the rest!

The directions for this recipe are extremely appropriate for carnival: Place all ingredients in a bowl. With a silicone spatula, mix everything. Check that the seasoning is to your liking and that’s it! Done!

But hey, we can always fancy things up a bit! Place a large piece of plastic wrap on your counter. Put the dip on the plastic and shape it into a cylinder. Refrigerate for a couple of hours, until it’s nice and firm. To serve, remove the plastic (obviously!) and slice! 🙂