Ferrero Rocher Cheesecake
Serves 1
Directions
- 1Crush the hazelnut wafers
- 2Crush the hazelnut wafers
- 3Crush the hazelnut wafers
- 4Add nutella to the wafers and mix together.
- 5Add nutella to the wafers and mix together.
- 6Add nutella to the wafers and mix together.
- 7Transfer the mixture into a tin and press it down firmly.
- 8Transfer the mixture into a tin and press it down firmly.
- 9Transfer the mixture into a tin and press it down firmly.
- 10Mix together the cream cheese, nutella and icing sugar.
- 11Mix together the cream cheese, nutella and icing sugar.
- 12Mix together the cream cheese, nutella and icing sugar.
- 13Add the double cream and mix.
- 14Add the double cream and mix.
- 15Add the double cream and mix.
- 16Spread the mixture on top of the base and smooth it out.
- 17Spread the mixture on top of the base and smooth it out.
- 18Spread the mixture on top of the base and smooth it out.
- 19Melt the milk chocolate and double cream in the microwave.
- 20Melt the milk chocolate and double cream in the microwave.
- 21Melt the milk chocolate and double cream in the microwave.
- 22Pour the completely cold ganache over cheesecake and smooth it out.
- 23Pour the completely cold ganache over cheesecake and smooth it out.
- 24Pour the completely cold ganache over cheesecake and smooth it out.
- 25Refrigerate minimum 4-6 Hours, preferably overnight.
- 26Refrigerate minimum 4-6 Hours, preferably overnight.
- 27Refrigerate minimum 4-6 Hours, preferably overnight.
- 28Crush the hazelnuts for decoration.
- 29Crush the hazelnuts for decoration.
- 30Crush the hazelnuts for decoration.
- 31Decorate with hazelnuts and ferrero rocher.
- 32Decorate with hazelnuts and ferrero rocher.
- 33Decorate with hazelnuts and ferrero rocher.
Ingredients
- 200 g hazelnut wafers
- 200 g hazelnut wafers
- 200 g hazelnut 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
- hazelnuts
- hazelnuts
- hazelnuts
- ferrero rocher
- ferrero rocher
- ferrero rocher
Equipment
glass bowlbamboo pestlespatulacake tinspoonwhiskmicrowave
Tips
- Refrigerate for a minimum of 4-6 hours, preferably overnight.