Hello there! I’m so excited to FINALLY distribute this recipe!
Earlier this week continues to be completely crazy! I flew to NY to meet and make with Bobby Flay at his cafe! Whattt?! I know! My dessert was chosen by Fage Total Greek Yogurt to be served at their event. They transformed Bobby’s restaurant Mesa Grill right into a beautiful Pop-up Ordinary Kitchen restaurant.
I’m so happy that I was able to be apart of it! I can’t express how blessed Personally i think. I met some fabulous meals editors, Fage’s PR team (Mullen!), and of course, Bobby. He was incredibly nice and complimented me on how delicious this cheesecake was. We also produced a spice-crusted lamb, which was by far the best entree of the evening!
HOWEVER THE CHEESECAKE?! Can we simply talk about it? From the dense, clean, chocolate-wasted cheesecake that I want to live in for the rest of my entire life. I’m SERIOUS. Oh rather than to mention that it includes a creamy, rich chocolates hazelnut butter (Nutella) ganache, toasted hazelnuts, and sea salt.
Please prepare yourself to drool.
Coming up with this recipe was quite a process. I understood that I needed to make use of greek yogurt, but additionally that I needed to make a dessert that could be presented within a restaurant or made for a special occasion like a vacation party. It needed to be decadent, rich, and basically everything you could ever need in the mouth area.
Today here’s the funny part: I’m not really a cheesecake lady. I typically go for pie during the holidays, but I needed to problem myself into crafting something beautiful and unique. And in my opinion, there’s really nothing at all better than dark chocolate and sea salt. OBVIOUSLY.
I must say i can’t even deal with how incredible this is. The crust is made with hazelnuts and chocolate sandwich cookies as well as the filling from cream cheese, greek yogurt, dark chocolate, cocoa powder, eggs, and sugars.
The topping is a mixture of chocolate hazelnut butter, chocolates, and heavy cream, then it’s finished with toasted hazelnuts and a sprinkle of coarse sea salt.
There are insufficient happy adjectives to describe this cheesecake. You can find simply no words.
But I think that when Bobby says it’s good, well then… you understand it’s GOOD.
Hope you guys had a good weekend! Enjoy!
CHOCOLATES Cheesecake with Delicious chocolate Hazelnut Ganache, Toasted Hazelnuts, & Sea Salt
24 oz . cream parmesan cheese, softened at area temperature
3 large eggs
10 ounces (1 1/4 cup) granulated sugar
1/4 cup unsweetened cocoa natural powder (use dark cocoa for more intensity)
10 ounces 72% chocolates, chopped
25 chocolate sandwich cookies (Oreos are good)
1 cup hazelnuts
4 ounces (1/2 cup) weighty cream
2 ounces 72% chocolates, chopped
1/4 cup toasted hazelnuts, chopped
1 teaspoon coarse sea salt, plus much more if desired
Place delicious chocolate sandwich cookies and hazelnuts in a meals processor and pulse until finely surface; add melted butter and process once again until well mixed and cookie crumbs resemble wet sand.
Scrape into prepared pan and use fingers to press in to the bottom and up the side of the pan, making sure the crust is even. Bake in oven for 10-12 a few minutes. Place on wire rack to awesome. Keep oven heat range.
Prepare cheesecake filling up by placing 10 oz. of chopped chocolate in a two times boiler until soft and creamy. Remove from temperature and let awesome for a couple minutes.
In an electric or stand mixer, beat cream cheese and FAGE Total 2% Greek Yogurt until smooth and www.ladybirdcafe.com fluffy. Add sugar and cocoa natural powder and beat once again until smooth, then add eggs and egg yolks; mixing until there’s a silky consistency. Collapse in melted chocolate until well combined.
Pour chocolate cheesecake filling on the cooled crust and steady the top using a spatula. Tap several times to release any air within the batter.
Bake until center is just place and appears dry out, about one hour and a quarter-hour, but check in 1 hour. Do not worry when the cheesecake cracks while baking; this will be protected with ganache.
Cool the cheesecake 10 minutes, then run a knife around the crust to loosen it. Chill the cheesecake at the least 4 hours in refrigerator, although overnight is best.
To make the Chocolate Hazelnut Ganache:
In a moderate saucepan, heat cream over medium-low heat. Add delicious chocolate hazelnut butter and mix until smooth. Add in 2 oz . of chopped chocolates and stir until melted. Pour or drizzle on the center of the chocolate cheesecake and pass on to outer edges to help cover any splits. Top with toasted hazelnuts and sprinkle with ocean salt.
Serve while ganache is warm or put in place refrigerator to cool. Cut into 12-16 pieces and enjoy!
Suitable adjectives for this creation?…”ORGASMIC” involves mind…
This is exactly the kind of dessert that has men (and women) rocking back on their chairs and eliciting non verbal moans…
Talk about boyfriend/men magnet” fare…I’m sure that anyone faithfully following and performing your offering could have a rock on their finger within the week!!