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