Ferrero Rocher Cheesecake
Directions
- 1Crush 200g hazelnuts wafers using a rolling pin.
- 2Crush 200g hazelnuts wafers using a rolling pin.
- 3Crush 200g hazelnuts wafers using a rolling pin.
- 4Mix the crushed wafers with 200g of Nutella.
- 5Mix the crushed wafers with 200g of Nutella.
- 6Mix the crushed wafers with 200g of Nutella.
- 7Transfer the mixture into a springform pan and press it down firmly.
- 8Transfer the mixture into a springform pan and press it down firmly.
- 9Transfer the mixture into a springform pan and press it down firmly.
- 10In a bowl, mix together 400g cream cheese, 150g Nutella, and 50g icing sugar using a whisk.
- 11In a bowl, mix together 400g cream cheese, 150g Nutella, and 50g icing sugar using a whisk.
- 12In a bowl, mix together 400g cream cheese, 150g Nutella, and 50g icing sugar using a whisk.
- 13Add 300ml double cream to the mixture and whisk until smooth.
- 14Add 300ml double cream to the mixture and whisk until smooth.
- 15Add 300ml double cream to the mixture and whisk until smooth.
- 16Spread the cream over the base in the pan and smooth it out.
- 17Spread the cream over the base in the pan and smooth it out.
- 18Spread the cream over the base in the pan and smooth it out.
- 19Melt 100g milk chocolate and 100ml double cream in a bowl.
- 20Melt 100g milk chocolate and 100ml double cream in a bowl.
- 21Melt 100g milk chocolate and 100ml double cream in a bowl.
- 22Pour the melted chocolate ganache over the cheesecake and smooth it out.
- 23Pour the melted chocolate ganache over the cheesecake and smooth it out.
- 24Pour the melted chocolate ganache over the cheesecake and smooth it out.
- 25Refrigerate for minimum 4-6 hours, preferably overnight.
- 26Refrigerate for minimum 4-6 hours, preferably overnight.
- 27Refrigerate for minimum 4-6 hours, preferably overnight.
- 28Crush some hazelnuts for decoration.
- 29Crush some hazelnuts for decoration.
- 30Crush some hazelnuts for decoration.
- 31Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 32Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 33Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
Ingredients
- 200 g hazelnuts wafers
- 200 g hazelnuts wafers
- 200 g hazelnuts wafers
- 200 g nutella
- 200 g nutella
- 200 g nutella
- 400 g cream cheese
- 400 g cream cheese
- 400 g cream cheese
- 150 g nutella
- 150 g nutella
- 150 g nutella
- 50 g icing sugar
- 50 g icing sugar
- 50 g icing sugar
- 300 ml double cream
- 300 ml double cream
- 300 ml double cream
- 100 g milk chocolate
- 100 g milk chocolate
- 100 g milk chocolate
- 100 ml double cream
- 100 ml double cream
- 100 ml double cream
- 0 hazelnuts
- 0 hazelnuts
- 0 hazelnuts
Equipment
rolling pinbowlspatulaspoonwhiskspringform panknife
Tips
- Press the base down firmly
- Smooth the cream out
- Refrigerate for minimum 4-6 hours, preferably overnight