Wednesday, August 17, 2016

WCW- Pokeball Nutella Cheesecake

My husband recently celebrated his birthday, and instead of a birthday cake he requested a cheesecake.

Now, my boys have been getting into the current Pokemon trend, but I think my husband is the biggest fan in this household! I thought it would be easy to transform his cheesecake into a Pokeball for his birthday treat.

I gathered all of the ingredients together to create the cheesecake- looks delicious already!

I melted the butter and then added it to the crushed up Oreo biscuits to form the base of the cheesecake.

This is a baked cheesecake, so all of the other ingredients get mixed together and then bakes at a low temperature to set.

With the help of some food colouring and baking paper, I was able to transform a round cheesecake into a Pokeball.

Once the two sides have been spread with cream, you can add the black fondant for the finishing touch.

If you don't like Nutella, feel free to substitute melted chocolate or peanut butter instead!

print recipe

Pokeball Nutella Cheesecake
  • 255g packet Oreo biscuits
  • 70 grams melted butter
  • 200 grams Nutella
  • 400 grams Cream cheese
  • 80 grams plain yoghurt
  • 60 grams castor sugar
  • 1 teaspoon mixed with 60ml of hot water powdered gelatine
  • 1 1/2 cups icing sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 300ml cream
  • 1 teaspoon red food colouring gel
  • black fondant
Crush the Oreo biscuits and add to melted butter, stirring until mixed through. Push into the base of a circular spring form pan.In a mixer, beat together the Nuteela, cream cheese, yoghurt, prepared gelatine, sugars, vanilla essence and eggs. Pour onto the biscuit base and bake in the oven at 180 degrees C for one hour.Leave the cheesecake in the fridge for at least four hours to make sure it is cool and set before preparing the topping.Beat the cream in a cold, clean mixer. Divide in half and colour one bowl with the red food gel. Take a piece of baking paper and trace around the cheesecake pan base. Cut out the circle and fold in half. Spread the white cream on one side of the cheesecake, then spread the red cream on the other side, leaving a slight gap in the middle. Reserve a tablespoon of white cream.Cut the black fondant into a long strip and two circles, one slightly bigger than the other. Layer the strip across the middle where the cream meets. Add the larger circle to the middle, then add the leftover white cream to the middle of that circle. Top with the smaller circle.
Prep time: Cook time: Total time: Yield: 1 cheesecake

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