I told you I might follow my light and ever so fresh cucumber salad with a rich and creamy decadent cheesecake. Life is about maintaining equilibrium in all aspects, which means if you eat a salad, don’t eat another, balance it out, with a treat, like cheesecake! Am I right or am I right?
There was no plan going into this number, besides that I knew I wanted to have hazelnuts be a star ingredient- even though I knew I would never find them on this side of the island! Trust me, I have looked. There is another cheesecake that I will post in the near future which is made with hazelnuts from the crust to the garnish and it is absolutely divine and naturally gluten free!! Next time I visit Wholefoods in Kahala, I will get a bag of hazelnuts and make it for you. That one will blow your socks off.
Until then, I have another indulgent delight that is sure to hold you over. This took some pondering walking down the isles because my mind was still set on hazel nuts. I needed to solve this problem, and yes, it was a problem, because when I get my mind wrapped around doing something, I am wrapped…like the kind of wrapped that isn’t going to get unwrapped any time soon. Consider it a blessing or a curse! I guess it all depends.
I passed the coffee creamer isle and noticed hazelnut creamer and it looked really nice, in fact I am pretty sure it was glowing and whispered my name. I grabbed the creamer out of impulse and decided that we are going to do a little experimenting today. We are making a mock hazelnut cheesecake and then doctoring it up to its maximum capacity. Basically I took pantry items that I thought would complement Hazelnuts and things started to get crazy!
The final result… A knock your socks off success- Hazelnut White Chocolate Cheesecake with Nutella Fudge Frosting and White Chocolate Shavings.
Using the Blank Slate Cheesecake recipe as my base, I ended up with this beautiful creature of a cake. It was perfect. Experimenting does not always end with a success story, unless you follow the rules stated in Tricks to Making a Perfect Cheesecake. It is fun to get creative and make exactly what you are craving and this will allow you to do just that.
You will love this cheesecake I promise you that! You have the sweet nutty flavor from the hazelnut cream mixed with smooth white chocolate and creamy cream cheese topped with a Nutella Fudge Frosting and extra white chocolate shaving sprinkled with a touch of cinnamon- how could you possibly go wrong!
It is time to indulge!
Crust:
3 cup (2 pkgs) Nilla waffers (crushed) (1 box)
1/2 cup Unsalted Butter (melted)
Filling:
3-8 oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup Sugar
3 Eggs
3 Tablespoon Lemon Juice
1 Tablespoon Hazelnut Creamer
3/4 cup White chocolate
Instructions:
Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. Just do the best you can.
Beat Cream cheese and condensed milk together until creamy.
Add remaining filling ingredients (Except for White Chocolate Chips) until well combined. Do not over mix.
Remove 1 cup of filling and stir in melted white chocolate chips.
Fill crust with half of the filling and then add the white chocolate filling and top with the rest of the plan filling. Swirl with a knife.
Bake at 300 for about 75 minutes-until light golden on top, edges are firm and middle moves slightly- giggle pan gently. (Put a pan of water underneath to prevent burning the crust and for extra moisture).
Once done, turn off oven and leave the cheesecake for another 1-2 hours. Then move to fridge for another 6 hours. When ready to serve remove outer ring and frost the top of the cheesecake. Top with white chocolate shavings and the rest of the frosting in desired creative style! Have fun!
Nutella White Chocolate Frosting
1 stick butter
1 box confectioners Sugar (16 0z)
Couple teaspoons of Hazelnut Coffee Mate Creamer
1 teaspoon vanilla extract
1 cup white Chocolate Chips (melted)
½ cup Nutella
¼ teaspoon cinnamon
Instructions
Take the stick of butter at room temperature and dice it into a bowl. Add with confectioners sugar with 1 tsp of creamer and vanilla. Mix until well combined. If it is too stiff add one more tsp of creamer. Always gradually add creamer because you do not want your frosting to be runny. It should be fairly thick. (It will thicken a little when it cools off in the fridge too).
Once you have a good consistency, melt white chocolate, mix with Nutella and combine with frosting. Mmmm… anything with Nutella is amazing…
Hi! I’m going to be baking a vanilla cake for my mother soon, and the Nutella White Chocolate Frosting looks extremely yummy and perfect for it, but I was wondering if this frosting has a spreadable consistency for double layered cakes or if it’s more of a cheesecake frosting. This recipe is absolutely amazing and I would be so happy to use it! Thanks
Hi Giselle! That sounds delicious! It does have a good spreadable consistency. You can control how thick you want it by the amount of creamer you use (I used hazelnut creamer but you can use milk or cream just fine). Once it cools in the refrigerated the cream will thicken a little! Your mom is a lucky lady! Let us know how it goes! Thanks for stopping by!
Andrea! Sterling had this pulled up on my computer and I started to drool onto my keyboard! You are so, so talented – what a way to put it to use! I have to say that I have gotten on to your pinterest board and tried some of your recipes! And it’s no fair you can cook like this and look FABULOUS too! I love all of them! And I can say that Ster takes the cake for out-eating any of those stinky Hannemann boys. He would think he had died and gone to heaven if I cooked like this!
Miss you guys!!!!!!!
Oh Jenni it is so good to hear from you! You might not realize this, but I pretty much idolize you, so your words mean a lot! My Friend Tawny and I started this blog a few weeks ago and are really excited to make it grow! If you ever have suggestions, questions or recipes to share, we would love to here them. I know I will be posting your mexican dessert in the future, because I have made it on a number of occasions, and people go bonkers over it! I give you all the credit ever time! Most of the recipes on here will be simple and quick to prepare but full of flavor- At least that is the goal- to simplify and give people confidence in their own kitchens.
Thanks for the post Jenni! Miss you and think about you guys all the time!
Being the very fortunate guinea pig with this delectable recipe-I can say that it is absolutely wonderful! The texture of the cheesecake was creamy and smooth and the topping rich yet not too sweet. A winner!
And a good guinea pig you are! thank you for commenting! I can’t wait to try some of your recipes that you have shared with Tawny and I. They sound wonderful!
You have proven that although one might have certain food sensitivities – you can still enjoy the same old delicious foods – with slight modifications! LOVE your recipes!!
You are exactly right! With a few adjustments there are a number of great options and it is possible to eat pretty “normal”! Thanks for your comments Katey! Let us know if you have any recipes you want to see posted.