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