I’m beginning to feel like a child on Christmas Eve. I shared earlier this month on my This Bird’s Day Facebook page that I am working with Ferrero Rocher this holiday and I had the opportunity to decorate the fireplace mantle that is making it’s way across the country right now. The delicious, giant Fererro Rocher-shaped dome will open in West Edmonton Mall on Friday.
The dome will be located in the Ice Palace and I can’t wait to see it. Skating will still be open and Ferrero Rocher is offering free public skating during its visit in our great city.
The dome will be open Friday, Saturday and Sunday so drop by and check it out. I’ll be there on Friday morning as well so drop in for a chat and a tour if you have some free time. I’ll make sure to post pictures on Facebook and Twitter, and you can follow along with the hashtag #FerreroMoment.
- 1 1/2 cups graham wafer crumbs
- 1/2 cup ground toasted haselnuts, with the skins removed (Filberts)
- 1/3 cup butter, melted
- 1/4 tsp imitation run extract
- 3 cups cream cheese, softened (3 X 250g packages)
- 1 cup sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1 cup whipping cream
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- In a bowl, mix graham wafer crumbs and ground hazelnuts.
- In a separate bowl add imitation rum extract to melted butter and mix well. Add butter mixture to crumbs and mix well.
- Using a springform pan, pour base into bottom and flatten against the bottom and up the sides of the pan. Set aside.
- Preheat oven to 325 degrees.
- Using a mixer, blend the cream cheese, and sugar together. Blend on medium to high to make sure that it is well mixed and there are no lumps (see notes).
- Keep your blender on low/medium and add your eggs, then slowly add you whipping cream and vanilla. Blend well, and increase speed to medium/high fro the last 30 seconds to get a little bit of air in the mix for a fluffier cheesecake.
- Pour 3/4 - 4/5 of cheesecake mix into the springform pan on top of your base.
- Melt milk chocolate chips and semi-sweet chocolate chips in a microwave-safe bowl for one minute or until melted enough to mix together.
- Add melted chocolate to remaining 1/4 - 1/5 of your cream cheese batter still in the blender. Mix until well combined.
- Carefully spoon onto the top of your cheesecake batter in your springform pan and, using the tip of a spoon, draw swirls around the top carefully avoiding the crumb base.
- Bake in the oven at 325 degrees for one hour. Turn off oven and remove from oven and use a knife to go around the outside of your pan. Return your pan to your oven and crack the door to let it sit for another 10 minutes (your oven is turned off at this point).
- Remove from oven, remove springform pan (you can keep the base on if you are unsure of removing at this time, and put in the fridge for at least four hours to set before serving.
- Toast the hazelnuts until slightly browned and ground to the same consistency as the graham crumbs using a blender, processor, etc.
- To remove the skin off the hazelnuts, toast, then fold them in a dishtowel and rub the hazelnuts around to slough off the skins.
- For a great cheesecake, you must make sure that your cream cheese/sugar is completely blended and smooth before adding anything else. Once eggs/cream is added, you will not be able to get rid of any lumps.
- To avoid leakage dripping in your oven, bake the cheesecake on an oven-safe tray.
- When I bake my cheesecake, I fill an oven-safe bowl with water and place on the tray beside the cheesecake. This prevents the cheesecake from drying out too much.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.