For the month of August we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday pick this month is a Frozen Chocolate and Hazelnut Cheesecake. In only 30 minutes time + overnight freezing, this recipe is made with classic bourbon biscuits and crunchy roasted hazelnuts. This indulgent dessert is easy to make and perfect for a summertime dinner party with friends. Serves 8-10.
Frozen Chocolate & Hazelnut Cheesecake
Ingredients
full-fat soft cheese 200g or 1 Cup
vanilla extract 1 tsp
eggs 2 large, separated
Nutella 125g or half a Cup
golden caster sugar 100g or half a Cup
whipping cream 300ml pot or 1 and a half Cup
hazelnuts 75g, roasted and roughly chopped or one third Cup
single cream to serve (optional)
CHEESECAKE BASE
The Bourbon Biscuit is a sandwich biscuit consisting of two thin rectangular dark
chocolate-flavored biscuits with a chocolate buttercream filling.
bourbon biscuits 250g or 2 Cups
salted butter 75g, melted or one third Cup
Method
STEP 1 Line a 900g loaf tin (8 x 4x 3 inches approx.) with clingfilm (oiling the tin lightly first helps it to stick). Put the soft cheese, vanilla, egg yolks from the separated eggs, Nutella and 50g (1/4 Cup) of the sugar in a mixing bowl and whisk using electric beaters until smooth. Clean the whisks and, in another bowl, beat the egg whites until stiff. Add the remaining 50g (1/4 Cup) of sugar, beat until glossy and thick, and then fold into the soft-cheese mixture. Finally, whisk the whipping cream until thick, then fold this in, too.
STEP 2 Tip the hazelnuts into the base of the tin and spread evenly. Scrape the cheesecake filling on top, spread to flatten the top, then freeze for 3 hours until almost solid.
STEP 3 Crush the bourbon biscuits in a bowl with the end of a rolling pin to rough crumbs, then mix with the melted butter. When the filling is ready, scatter the biscuit base over, press to compact on the frozen cheesecake, and freeze again overnight.
STEP 4 To serve, remove the cheesecake from the freezer 15 minutes before you want to serve it, and invert carefully onto a serving plate, peeling away the clingfilm. Slice and serve with single cream, if you like.
Happy Birthday to our August Real Estate Professionals!
Craig Wilson
Real Estate Broker
360-509-1764
craigw@johnlscott.com
Hollie Reed
Real Estate Broker
509-717-8932
hollier@johnlscott.com
Ray Sayah
Real Estate Broker
206-331-1420
raysayah@johnlscott.com
Lea Pen
Real Estate Broker
206-225-6073
spen@johnlscott.com
Martha Moe
Real Estate Broker
206-980-7982
martham@johnlscott.com
Michael Damron
Real Estate Broker
425-318-4351
mdamron@johnlscott.com
We are currently hiring new and experienced real estate brokers!
18333 Bothell Way NE Suite 107 Bothell, WA 98011
Office Phone: (425) 949-8434
12221 Village Center Place Suite 103, Mukilteo WA 98275
Office Phone: (425) 493-6400
Follow us:@jlsbothellmukilteo on Instagram | @jlsbothellmukilteonw on Facebook
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Buy. Sell. Live. Northwest
Office Phone: (425) 949-8434
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