Thursday, February 15, 2024

Web Extra: Have Your Cake and Eat It Too

In our February issue, Food Editor Christie Galeano-DeMott sat down with cheesecake impresario Nico Norena, founder of The Succulent Bite and the king of over-the-top desserts, to get some insider baking tips and unique recipes to impress your loved ones this Valentine’s Day. In addition to the Brulée Cheesecake featured in the magazine, here are recipes two more of the baker’s favorite signature cakes—perfect for some Feb. 14 indulgence.

Twix Cheesecake

• 5 crushed graham cracker sheets
• 6 ounces shortbread cookies
• 28 individual Twix bars (to place around the cheesecake)

• 32 ounces softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 5 ounces dulce de leche (softened for topping)

• 8 ounces (about 250g) dark chocolate
• 3/4 cup heavy cream

• Line sides of 9-inch springform pan with Twix chocolate bars
• Prepare crust by mixing crushed grahams and shortbread cookies, then shape in your cake pan, then refrigerate while you prepare cheesecake
• Mix cheesecake filling ingredients in large bowl until well combined! Mix should be smooth and silky
• Pour mix into prepared crust and refrigerate for 30 minutes
• Top cheesecake with softened dulce de leche and refrigerate for 5 hours
• Melt chocolate and heavy cream to form ganache and top cheesecake
• Slice, serve and enjoy!

Triple Chocolate Cheesecake

Nico Norena’s Oreo cheesecake

• 32 ounces cream cheese (at room temp)
• 16 ounces chocolate pudding
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2 cups heavy cream
• 1/3 cup cake flour
• 1/3 cup dark cocoa powder

• 28 Oreo cookies (finely crushed)
• 7 tablespoons butter

• Preheat oven to 325°F
• Grease the bottom of cake pan
• Make crust by mixing in all the ingredients and pack evenly across the bottom of cake pan, bake for 15 minutes
• Whip cream cheese, sugar, chocolate pudding and vanilla extract until fluffy
• Add in eggs, heavy cream, cake flour and cocoa powder, then mix until smooth and creamy
• Place baking pan with 2 inches water in bottom of oven (to create a bain de marie or water bath)
• Pour mix into cooled crust and bake for 1 hour
• Let cheesecake cool completely and refrigerate overnight!
• Slice, serve and enjoy!

This Web Extra is from the February 2024 issue of Boca magazine. For more like this, click here to subscribe to the magazine.

Christie Galeano-DeMott
Christie Galeano-DeMott
Christie is a food lover, travel fanatic, bookworm, Francophile, and she believes art in all its forms is good for the soul. When she’s not writing about the incredible dishes, people and places that capture South Florida's culture and vibe, Christie is irresistibly happy in the company of her husband and a glass of red wine.

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