巧克力榛果醬芝士蛋糕 Nutella cheeseecake

转眼又是一年，又到生日了，懒得烘蛋糕，所以就简简单单做了个芝士蛋糕为自己庆祝生日。新年就快到了，想赶紧将冰箱里的食材清一清，将冰箱里的奶油芝士，巧克力榛果醬还有植物性鲜奶油凑合一下，简单的巧克力榛果醬芝士蛋糕就完成了，除了金莎朱古力和Lotte乐天TOPPO苦味巧克力饼干棒之外，其他的材料都是家里现有的食材，做了这蛋糕就清冰箱里的好几样东西，真是开心，要不然老公看到冰箱还是这么满一定会罗嗦个不停。


蛋糕在生日前一天就完成了，到了生日那天晚上才切，围边的巧克力饼干棒吃起来已经软软了，所以巧克力饼干棒不要太早围上哦！我在蛋糕里加入了一些鱼胶粉，虽然可以定型，不过由于用量很少，放置在室温太久就会开始软化，相比起之前那些芝士蛋糕，这蛋糕显得比较软，可是我却比较喜欢现在这个的口感。


今年的生日愿望依旧一样，希望家人平安健康，快快乐乐！

祝我生日快乐♥！

巧克力榛果醬芝士蛋糕 + 冷可可饮料是今天的下午茶

巧克力榛果醬芝士蛋糕

材料：
底层：
消化饼干 150克（压碎）
牛油 65克（溶化）

奶油芝士馅：
奶油芝士 250克（室温）
巧克力榛果醬 250克
植物性鲜奶油 250毫升（打发）
可可粉 2 汤匙
鱼胶粉 1汤匙

装饰：
金莎朱古力 6粒
Royce' Pure Chocolate 六片
Lotte乐天TOPPO苦味巧克力饼干棒 2盒

做法：
1. 在一个大碗里，将饼干碎和溶化的牛油混合均匀，紧压在6寸脱底圆模里，放入冰箱冷藏备用。

2. 将2汤匙的清水和1汤匙的鱼胶粉混合，放入微波炉加热直到完全溶化为止（或者可以用隔水加热）。将鱼胶液放置一旁让其冷却。

3. 在一个大碗里，将奶油芝士搅拌至软滑，加入溶化的鱼胶液搅拌均匀，然后将巧克力榛果醬和可可粉加入奶油芝士馅里，搅拌均匀。最后将打发的鲜奶油轻轻拌入奶油芝士馅里。

4. 从冰箱取出模型，将奶油芝士馅倒入模里，放入冰箱冷藏大约4至5小时或至凝固。

5.  将模型取出然后脱模，把蛋糕放在盘中，用Lotte乐天TOPPO苦味巧克力饼干棒围边，然后以丝带固定好，再将金莎朱古力和Royce' Pure Chocolate装饰蛋糕表面即成享用。

Nutella cheeseecake

Ingredients:
Base:
150 g digestive biscuits (crushed)
65 g butter (melted)

Cream cheese filling:
250 g cream cheese (room temperature)
250 g Nutella
250 ml non-dairy whipping cream (whipped)
2 tbsp cocoa powder
1 tbsp gelatin

To decorate:
6 pieces Ferrero Rocher
6 pieces Royce' Pure Chocolate
2 boxes Lotte Bitter Toppo Bitter Chocolate Filled Pretzel Sticks

Methods:
1. In a large bowl, combine the crushed digestive biscuits and melted butter, mix well. Then press the crumbs mixture firmly into the base of a 6" cake pan (with removable base), put the cake pan in the refrigerator for later use.

2. In a small bowl, mix gelatin with 2 tbsp of water, stir until well combine. Warm it up in microwave oven until the gelatin is fully dissolved (alternatively you can double boil the mixture until the gelatin is fully dissolved). Set aside the mixture and allow it to cool completely.

3. In a mixing bowl, beat the cream cheese until smooth. Then add gelatin mixture, mix well.  Next, add in the Nutella and cocoa powder, mix till well combined. Lastly, gently fold the whipped cream into the cream cheese mixture.

4. Remove the prepared cake pan from refrigerator, then pour the cream cheese mixture on the cake pan. Refrigerate for about 4-5 hours or until set.

5. Remove the cake pan from refrigerator, unmold and transfer to a plate, stick the Lotte Bitter Toppo Dark Chocolate Filled Pretzel Sticks on the sides, then secure with a decorative ribbon. Decorate with Ferrero Rocher and Royce Pure Chocolate on top and the cake is ready to serve.

This post is linked to the event Little Thumbs Up (Feb 2015 Event: Cocoa) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Grace of Life can be Simple.