Ferrero Rocher Cheesecake
Directions
- 1Crush 200g hazelnuts wafers using a rolling pin.
- 2Mix the crushed wafers with 200g of Nutella using a spatula.
- 3Transfer the mixture to a cake tin lined with parchment paper, and press it down firmly using a spoon.
- 4In a bowl, whisk together 400g cream cheese, 150g Nutella, and 50g icing sugar.
- 5Add 300ml of double cream and whisk until smooth.
- 6Spread the cream over the base in the tin and smooth it out using a spoon.
- 7Melt 100g milk chocolate with 100ml of double cream in the microwave.
- 8Pour the cold ganache over the cheesecake and smooth it out.
- 9Refrigerate for at least 4-6 hours, preferably overnight.
- 10Crush hazelnuts for decoration.
- 11Decorate 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
- 1 hazelnuts
Equipment
rolling pinbowlspatulaspoonwhiskcake tinparchment paperknife
Tips
- Press the base down firmly
- Smooth the cream out
- Pour completely cold ganache over cheesecake
- Refrigerate minimum 4-6 hours, preferably overnight
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