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
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!