Orange-Nutella Layered Cheesecake

My Dad and I have birthdays that are exactly two weeks apart (his being March 20th, and mine being April 3rd). Since he lives about an hour away, we usually celebrate our birthdays together, and this year the deal was that he would pay for dinner if I supplied the cake.

He told me this about a week or two ago, and I spent some time looking through recipes on my bookshelf, my Pinterest, on baking blogs, and everything else you can think of. Everything seemed either too expensive, or just not quite right. I pretty much knew I wanted to make a cheesecake, but not much else.

After enough searching, I decided that I wasn't going to find the right thing.

My mind kept, for some reason, going back to a day in December when my boyfriend made us some hazelnut hot cocoa with orange peels boiled in, to make a delicious and rich orange-y, chocolate hazelnut goodness. Something about the combination of these things really stuck with me, so much so that I decided to make a cheesecake that would combine these flavors.

My 2nd inspiration for this cake was a cheesecake recipe on tablespoon.com. I used the recipe for their rainbow cheesecake a little over a year ago for my friend's birthday. I loves combining colors and making layers, and it seemed like orange and brown would go really well together (although, there was no dye in this cheesecake, so it's actually a brown and off-white, but a girl can dream.

I made this cheesecake, and it went over SPLENDIDLY.It's very rich and creamy, and the layers look beautiful stacked on top of each other. The orange compliments the subtle hazelnut flavor perfectly, and it's just right for a spring birthday.

Most of the credit for this cake comes from this recipe at Tablespoon.com, I pretty much just added the orange and nutella flavors. The guys over there really know what their doing, because this cheesecake is seriously gigantic and delicious.

Ingredients

Crust

• 2 cups finely crushed graham crackers
• 2 tablespoons sugar
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 6 tablespoons unsalted butter, softened

Filling

• 4 packages (8 oz each) cream cheese, room temperature
• 1 1/3 cups sugar
• 2 teaspoons vanilla
• 1 pinch salt
• 1 cup sour cream
• 1 cup heavy cream
• 4 large eggs
• 1 (13 oz.) container of Nutella
• 3 TBS orange juice concentrate (thawed)
• Zest from one orange

Directions

1. Preheat oven 350 degrees. Before you get started with the crust, make sure your 9 inch springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
   
   
2. Mix crushed crackers, 2 tablespoons sugar, the cinnamon and salt together in a bowl. Then mix in butter with your clean fingers, until crumbs are pea sized. 
   
   
3. Press all of the graham cracker mixture into the prepared springform pan. Press it down firmly in the pan.

4. Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and cool completely before continuing. Turn oven temperature down to 325 degrees.

5. To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add 1-1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.
   

6. Once the mixture is well combined and very smooth, divide evenly into 2 bowls. In one bowl, add the orange zest and orange juice concentrate and mix well, set aside. In the 2^nd bowl, add the nutella and mix well.
   
7. Starting with whichever flavored batter, pour some directly into the center of the cooled crust, then a little more of the opposite flavor. Continue alternating batters by pouring them directly in the center, this will create layers so each slice has equal(ish) amounts of both flavors. Then, to make my design I just ran a butter knife across the top a few times to give it the 'spiderweb' effect
   
8. Place cheesecake into a baking dish on oven rack, and fill baking dish (or a deep frying pan!) with boiling water about 1 inch up the side of the springform pan.
   
9. Bake at 325 degrees in the water bath for 1 hour and 40 minutes to 1 hour 50 minutes or until set but still jiggles slightly 2 inches from the edge. If cheesecake begins to brown on top, cover loosely with foil during last 5 minutes of baking.
   
10. Turn off the oven, open the oven door a crack, and let the cake cool in the oven for 1 hour. The slow cooling will help it not crack.
    
11. Loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
    
12. When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
    

Enjoy!

Gay Elephant Cheesecake!

My friend's birthday was back on February 18th, and I wanted to make her the perfect thing. She is the best person to make gifts for, because she's one of those people who talks about the things she loves, and loves loving the things she loves. Among all of the things I could have made, I decided to marry cheesecake, rainbows and her absolute favorite animal: elephants, together into one amazing giant cheesecake.

The happiest birthday girl!

I used the Rainbow Cheesecake from Tablespoon.com, and it's amazing. Not only does it walk through how to make the rainbow, but it also holds up as just a regular cheesecake. With 2 pounds of cream cheese, a cup of both heavy whipping cream and sour cream, you just can't go wrong. I've made a couple cheesecakes in the past, but I have to say that this one blew the other ones out of the water. I also feel as though I received the best compliment a person could receive, when unbeknownst to me, Mishan decided she was going to split up the cake and give some to all 20 or so people at the party.

Sans elephants. Surprisingly symmetrical!

Having never made this cake, I found myself very nervous, but after receiving compliments from every single person present, I could not have felt better about the way things turned out. Even the small slice I had made me feel satisfied, and the next day I had people tell me they had dreams about my cake! Could not have been happier about this.

Although the outside looks like silly concentric circles, the inside is an explosion of color. Every piece had a ton of all 6 colors of the rainbow, although I don't have a decent picture of the inside, unfortunately.

This was fantastic, and fun, to make. It also wow'ed an entire party of people I hardly knew, and even myself. I would certainly encourage everyone to make this at some point. Even if you don't like the rainbow part Or the elephant part...), it makes a perfect cheesecake nonetheless.

Holiday Confections Part One: Red Velvet Cheesecake Brownies

Hey everyone! I know it's been a few weeks, but I haven't been absent for a lack of creating.

Quite the opposite, actually.

I've been making so many things for the last month, but since ALL of them are Christmas presents, I can't post them without ruining the surprise for my friends. So, after Christmas, prepare to be so sick of my posts that you wanna vomit, while simultaneously thinking I'm really impressive. It's okay, I won't judge.

Anyway, I'm here today with one of 5 recipes I'm making for Christmas day.

 

These brownies are really delicious. Rich, but not too heavy, and the apple cider vinegar really comes through in the brownies subtly enough for some interesting flavor, while still being plenty chocolate-y and covered in a thick layer of cream cheese. 

The recipe I'm providing is for enough brownies for a 9" x 13" pan, but if you half the ingredients, you can make it in an 8" x 8" pan, like brownies are generally made in (I just needed a lot of brownies!)

Red Velvet Cheesecake Brownies

Ingredients:

Red Velvet Layer:

- 2 Sticks unsalted butter, melted

- 2 Cups sugar

- 2 tsp Vanilla Extract

- 1/2 cup cocoa powder

- A pinch or two of salt

- 2 Tablespoons red food coloring

- 2 tsp. Apple cider vinegar

- 4 eggs

- 1 1/2 Cups all purpose flour

Cream Cheese Layer:

- 16 oz. Cream cheese, softened

- 1/2 cup sugar

- 2 eggs

- 1 tsp vanilla extract

- Preheat oven to 350 degrees, and grease a 9" x 13" pan.

Brownie Layer Instructions:

1. Add melted butter to large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring and vinegar, mixing after each addition.

2. Whisk the eggs in a small bowl, and stir into cocoa mixture.

3. Fold in flour until lightly combined.

4. Pour batter into prepared baking pan, saving 1/2 cup of batter for the top.

Cream Cheese Layer Instructions:

1. Blend together all ingedients in a bowl.

2. Spread cream cheese layer on top of the brownie batter in the pan. Drizzle the remaining batter on top, and use a knife to drag through the cream cheese mixture to create a swirl pattern.

3. Bake at 350 degrees for 35 - 40 minutes.

Drizzle batter back and forth like so

Drag knife through in opposite directions to make this pattern

How to impress People Without Actually being Impressive Part II: Oreo Cheesecake Cake.

I know it's been a long hiatus, but with moving, and then trying to come up for air from all the drowning I've been doing for this year's Camp NaNoWriMo, I haven't had much time to focus on anything else. I'm still rather behind in my novel, but nonetheless, I look forward to making a victory post on September 1st.

So I'm not here regarding writing, I'm here regarding cheesecake! I know cheesecake intimidates a lot of people, but it's actually really easy. I think this is another one of those things that people assume is difficult because it's delicious. It's not as difficult as it is time consuming...it's actually rather difficult to mess up. What I've made today is my 2nd cheesecake ever, and my 2nd ever Double Decker cheesecake. It's an invention of my own inspired by a cheesecake I made for my Dad's birthday, but instead of red velvet, it's Oreo!

This cake cuts a lot of corners, which is why it's really impressive, but wonderful for beginners. Here's what you're going to need, and alternatives with be in Italics

Ingredients:

For the Crust:

- 32 Oreos processed into crumbs (Or About 2 cups of packed Oreo crumbs). Even more alternatively, if you don't have a food processor or Oreo crumbs at your disposal, double bagging them, and using a rolling pin and all of your patience will work, too (I should know, it's what I did).
- 5 1/3 TBS melted butter

For the Ganache:

 - 1 Cup (1/2 Pint) Heavy Whipping Cream
- 24 Oz. Semi Sweet Chocolate Chips

For the Cake:

- I used a Pillsbury Box Cake (I used 'Dark Chocolate'), but if you are opposed to this and looking to make a cake from scratch, I recommend this recipe.

For the Cheesecake:

- 3 8 Oz. Packages Cream Cheese (Room temperature)
- 1 Cup Sugar
- 1 1/2 TBS. All Purpose Flour
- 2 Tsp. Vanilla Extract
- 3 Large Eggs.
- 10 Oreos, Diced

Topping (Optional)

-  7 Oreos (cut 6 in half, one whole one in the middle)
- Oreo Frosting (I found some pre-made in the grocery store, otherwise a buttercream frosting with Oreo bits in it will also work)
- Melted White Chocolate (Approximately 3 - 4 Oz.)
- Any remaining Ganache

So here's what we will be building:

It's got an Oreo Crumb crust, followed by a layer of ganache, with an Oreo cheesecake on top of that, a chocolate cake on top of THAT, the sides of said cake are frosted with Cookies N' Cream frosting, which is then covered with white chocolate, then drizzled with ganache, and for the final touch you will adorn it with Oreos.

If this is not what you want, turn back now. You are in Sweet Tooth territory.

How to Make It:

Cake:

1. Make your cake, either according to the package directions, or the directions of the AllRecipes link I have provided. If you are making a box cake, you will make two 9" cakes. Save the other cake, I will tech you how to make truffles with it this week :).
2. After your cake(s) have baked, let them cool completely, then put them in the freezer for at least 30 minutes.

Crust and Ganache:

1. To make the crust, butter a 9" Springform pan and place on baking sheet. Combine the melted butter and cookie crumbs in a small bowl.
2. Toss with a fork to moisten all crumbs. Press into a thin layer, covering the bottom and 3" up the sides of the springform.
3. In a sauce pan, heat the whipping cream to a simmer, then ad chocolate chips. Whisk until a smooth ganache has formed.
4. Pour 1 - 1.5 cups of the ganache over the bottom of the crust.
5. Freeze until the ganache is firm (About 30 minutes). Reserve the remaining ganache. Keep at Room temperature.

Cheesecake:

1. Preheat oven to 350 degrees.
2. Beat cream cheese and sugar until well blended. Beat in the flour. Add in the vanilla and beat until incorporated. Beat in eggs one at a time.
3. Dice up your 10 Oreos into small chunks and add them (I added the filling and everything)
4. Pour filling over cold ganache in the crust. Bake until the top is lightly brown, puffed and cracked at the edges (my original recipe said about an hour, it took mine an hour and a half).
5. Cool at room temperature for about 30 minutes, then transfer to refrigerator and let cool for about 3 - 4 hours.

Toppings, and putting it all together:

1. Take your cake out of the freezer and place it on a smooth surface (like a cutting borad, or I personally used a baking sheet) Frost the sides of the cake with your Cookies n' cream frosting. Using a spatula and all your natural graces, lift the cake and place on top of the cheesecake.
2. Melt your white chocolate, and spread over the top of your cake with a butter knife.
3. Heat up your ganache slightly and drizzle over the white chocolate layer. If you have a ton left, keep it at room temperature. you can use these for cake truffles (which i will write a tutorial for this week, as stated earlier).
4. Place in freezer for 15 - 20 minutes to let the white chocolate and ganache harden.
5. Make 12 gobs of cookies n' cream frosting along the edge of your cake, place 1/2 an oreo on each one.
6. Place one last gob of frosting in the center, and place an entire Oreo.
7. FEAST.

I would recommend taking this cake out of the fridge for about 15 - 20 minutes before cutting, otherwise it's very difficult to cut through all the layer gracefully (my first piece was more like a crumb cake..), but it's so good! Each bite has a different amount of everything in it and is like a different cake every time. my cheesecake came out a little under-sweet, but it compliments the over sweetness of everything above and below it. All in all, a very decadent treat. I hope you guys like this, because I know I did! ;)

I will be back sometime this week to show you how to make cake truffles (so don't waste your money on Starbucks cake pops!), and like I said, am looking forward to returning here on September 1st to tell you all that I finished my 3rd novel.