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Ferraro Roche Cheesecake

Ferraro Roche Cheesecake

I've never loved making fancy desserts...I've always found them far too finicky and precise for my liking! Over the years though, I've developed a few gems that are impressive enough to serve company but still simple enough to make me not want to pull my hair out while trying to follow the recipe. This Ferraro Roche Cheese cake is one of those recipes. Give it a try, it's WAY easier than it looks.

For the crust:

2tbsp      butter (melted)

2tbsp      sugar

1c            oreo cookie crumbs

1/2c        ground hazelnuts

For the filling:

5            8oz packages of cream cheese (room temperature)

1c           sugar

4            large eggs (room temperature)

1             13oz container of Nutella

1c           whipping cream (not whipped)

1tbsp      vanilla


5          Ferraro Roche (foil removed)

4          squares of dark chocolate

a few dollops of whipped cream

Preheat oven to 300 degrees. If your oven is electric place a shallow pan of water on the lower shelf of the oven. This will help stop your cheesecake from drying out and cracking.

Lightly spray 10-inch springform pan with non-stick cooking spray and set aside. I like to use TRADER JOE'S coconut oil spray because there are no funky chemicals in it. 

Lets start with the crust first. Pop the melted butter, sugar, ground hazelnuts and oreo crumbs into a small bowl and stir until evenly moist.

Pour into springform pan and press evenly into the bottom. Set aside.

Now for the filling. Pop the room temperature cream cheese into your mixing bowl and beat until smooth. With the beaters still going carefully add the sugar and continue beating until well incorporated.

Turn the mixer off and add the room temperature eggs one at a time. Scrape the sides of bowl and beat again. Once the eggs are well incorporated you can add the Nutella, vanilla and the liquid whipping cream. Continue to beat until the mixture looks even in color. Scrape the sides of bowl and beat again for about one minute, just to make sure your filling is perfectly smooth.

Pour the filling into the springform pan you prepared earlier. Use just enough filling until it's about 3/4 full. Any remaining filling you can use to make mini crustless cheesecakes if you don't want to waste it. 

Place cheesecake onto a cookie sheet in the middle of your oven and bake for 80 minutes. After 80 minutes, turn oven off and DO NOT open the oven. Leave cheesecake in the hot oven for at least an hour or better yet until it's cooled completely. Slowly cooling the cheesecake in the oven is the secret to ensuring it won't crack. 

Once the cheesecake is cooled, remove it from oven. Run a wet butter knife around the edges and remove the ring of the springform pan. Cover with plastic wrap and refrigerate until it's completely cooled. Overnight is best.

Garnish before serving.

TIP- To get smooth slices, dip your knife into hot water before each slice... make sure to wipe any cheesecake off before you dip.





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