The month of January is quickly melting away. Time to turn-up the heat on your Valentine’s Day plans and get your Cupid on. Being a chef and a hopeless romantic, I am inclined to conjure up a dream-boat dessert that will make her mouth water and her eyes bug out – it is that crazy-good. My No-Bake New York Chocolate Swirl Cheesecake is so glamourously over-the-top, as it should be, for sharing with your special guy or gal.
This cheesecake practically makes itself; since the cream cheese mixture is thickened with gelatin over the stove there is no need to turn on the oven. The toasted oat and hazelnut crust is a delightfuly crunchy counterpoint to the creamy filling made even more luscious with the addition of mascarpone. You can personalize the cake a bit more by using your sweetheart’s favorite candy bar. Great for all special occasions, like birthdays, anniversaries, wedding showers, etc.
Indulge and Enjoy!
NO-BAKE NEW YORK CHOCOLATE SWIRL CHEESECAKE
1/2 c. hazelnuts, chopped
5 tsp. unsalted butter, room temperature
1 oz. semi-sweet chocolate chips
3 oz. oats, toasted
1 1/2 c. mascarpone or cream cheese
1/2 c. white sugar, sifted
1/2 c. plain yogurt
1 1/2 c. heavy cream
3 Tbsp. cold water
1 pkg. powdered gelatin
6 oz. semi-sweet chocolate chips, melted
1 cup Snickers candy bar, chopped
Special equipment: 8-in. spring-form pan with removable bottom
1. Make the foundation. Place hazelnuts in sealable plastic bag. Crush nuts with a mallet or use the back of a saute pan and rock back and forth to crush evenly. Add the nuts to the toasted oats. Melt butter and chocolate together in bowl of a double boiler; stir in the nut-oat mixture until well-coated. Cut a circle of parchment to fit the size of the pan. Spray lightly with nonstick spray to make a smooth bottom for the cake. Use the bottom of a metal measuring cup to press the nut-chocolate mixture into the bottom and up the sides of the spring-form pan. Set aside.
2. Prepare the filling. Beat mascarpone and sugar together with a hand-held mixer until smooth. Beat in the yogurt. In a separate bowl, whip the heavy cream until stiff peaks form; fold into the cheese mixture.
3. Sprinkle gelatin over cold water in a heat-proof bowl. Wait several minutes until it becomes spongy. Place the bowl over a pan of hot water and stir to dissolve completely. Blend into the cheese mixture.
4. Divide the mixture in half. Beat the semi-sweet chocolate into one half. Stir the Snicker’s candy bar pieces into the other half.
5. Alternate pouring the chocolate mixture and the Snicker’s mixture into the pan. Use a fork to swirl the two fillings together to create a marbled effect. Chill 2 hours until set.