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 using a spatula.
- 5Mix the crushed wafers with 200g of Nutella using a spatula.
- 6Mix the crushed wafers with 200g of Nutella using a spatula.
- 7Transfer the mixture to a cake tin lined with parchment paper, and press it down firmly using a spoon.
- 8Transfer the mixture to a cake tin lined with parchment paper, and press it down firmly using a spoon.
- 9Transfer the mixture to a cake tin lined with parchment paper, and press it down firmly using a spoon.
- 10In a bowl, whisk together 400g cream cheese, 150g Nutella, and 50g icing sugar.
- 11In a bowl, whisk together 400g cream cheese, 150g Nutella, and 50g icing sugar.
- 12In a bowl, whisk together 400g cream cheese, 150g Nutella, and 50g icing sugar.
- 13Add 300ml of double cream and whisk until smooth.
- 14Add 300ml of double cream and whisk until smooth.
- 15Add 300ml of double cream and whisk until smooth.
- 16Spread the cream over the base in the tin and smooth it out using a spoon.
- 17Spread the cream over the base in the tin and smooth it out using a spoon.
- 18Spread the cream over the base in the tin and smooth it out using a spoon.
- 19Melt 100g milk chocolate with 100ml of double cream in the microwave.
- 20Melt 100g milk chocolate with 100ml of double cream in the microwave.
- 21Melt 100g milk chocolate with 100ml of double cream in the microwave.
- 22Pour the cold ganache over the cheesecake and smooth it out.
- 23Pour the cold ganache over the cheesecake and smooth it out.
- 24Pour the cold 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
- 1 hazelnuts
- 1 hazelnuts
- 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