Haven’t done it in a long time cheesecakethe last time was the Romeo & Juliet Cheesecake.
The first idea for the flavor of the cheesecake was not very conventional, and quite different. I wanted to use pink pepper for this, but when I remembered the little pot of Nutella in the fridge, hmm… you’ve seen it.
Once again, the chosen dish is the result of tweets crusaders not facebook. So you can see that the conversation really crossed. I felt like cheesecake after seeing a comment there faceI ran to the twitter to stir the will of others dazamiga e dozamigo sweets. (yes, I know the spelling is wrong. It’s a joke doz confectioner).
So if you saw a rain of cheesecakes In recent days on some blogs, it’s all our fault. 🙂
The result was cool, but I’ll add more next time. Nutella. It tasted good, it did. But I wanted more 😡 I didn’t add more, because I had finished Nutella.
However, on the second day in the fridge the flavor got better, this rest must have infused the flavor better. hazelnut taste, which ended up really pleasing me and, perhaps, if I had added more it could have been cloying. The texture was at the point: not dura, not mole, soft and creamy how should be.
I called it dirty For obvious reasons, the biscuit crumbs on the base looked like terra. The effect is very cool, plus Nutella isn’t very well regarded by many. But we like it, i don’t.
Don’t be scared by the yield (36 units), it’s the version mini. I used a mini-cupcake pan for this, in fact, I wanted it to yield a lot less, what can I do? I believe that in the normal cupcake size it should yield about 20, but it’s on the chutometer.
The other options for cheesecake from the collective blogging folks:
Cheesecake de Nutella
Makes: 36 units
Ingredients: BASE
- 150 g chocolate-filled biscuit
- 25 g butter without salt (melted)
- 1 g cocoa powder (100% cocoa)
Ingredients: CHEESECAKE
- 300 g cream cheese (room temperature)
- 150-180 g nutella (room temperature)
- 80-90 g crystal Sugar
- 50 g fresh/pasteurized cream (38% fat)
- 1 ovo
- 20 g wheat flour
- 1/2 teaspoon vanilla extract (or 1-2mL essence)
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180ºC and prepare the mini cupcake pan with paper liners nº3.
- Crush the whole biscuits (filling together) with the cocoa powder. Add the melted butter, the appearance is like damp earth/sand.
- Place 1 teaspoon of this cookie flour into the prepared molds and press. Use the bottom of a cup to help. Reserve in the freezer. There will be some of this flour left over.
- In a mixer with a paddle attachment, beat the cream cheese and cream. Until creamy, ~3 minutes.
- Add the nutella. The quantity may vary, I used 150g. Keep hitting.
- Add the sugar. The quantity can also vary, if you add more nutella, less sugar. I used 90g.
- Add the egg and vanilla extract. Then the wheat flour, beat just to make it homogeneous, do not beat too much.
- Transfer the nutella dough onto the cookie base in the prepared pans. About 1 tablespoon each.
- Bake at 180ºC for 15 minutes. Remove from the oven, it will still be soft. Leave to cool in the pan for 5 minutes, then transfer to a wire rack.
- When it’s cold, put it in the fridge. As they are small, around 1h30-2h is enough for them to freeze.
- Serve with the remaining flour on top or chocolate shavings.
- Mini cupcake: I use a mini metal cupcake pan to support the paper cups.
