Ferrero Rocher-Inspired Cheesecake
Directions
- 1Crush 200g of hazelnuts wafers in a bowl.
- 2Crush 200g of hazelnuts wafers in a bowl.
- 3Crush 200g of hazelnuts wafers in a bowl.
- 4Add 200g of Nutella to the crushed wafers and mix until combined.
- 5Add 200g of Nutella to the crushed wafers and mix until combined.
- 6Add 200g of Nutella to the crushed wafers and mix until combined.
- 7Transfer the mixture into a tin and press it down firmly to form the base.
- 8Transfer the mixture into a tin and press it down firmly to form the base.
- 9Transfer the mixture into a tin and press it down firmly to form the base.
- 10In a bowl, combine 400g of cream cheese, 150g of Nutella, and 50g of icing sugar.
- 11In a bowl, combine 400g of cream cheese, 150g of Nutella, and 50g of icing sugar.
- 12In a bowl, combine 400g of cream cheese, 150g of Nutella, and 50g of icing sugar.
- 13Whisk until the mixture is smooth and well combined.
- 14Whisk until the mixture is smooth and well combined.
- 15Whisk until the mixture is smooth and well combined.
- 16Add 300ml of double cream to the mixture.
- 17Add 300ml of double cream to the mixture.
- 18Add 300ml of double cream to the mixture.
- 19Whisk again until the mixture is thick and fluffy.
- 20Whisk again until the mixture is thick and fluffy.
- 21Whisk again until the mixture is thick and fluffy.
- 22Pour the cream cheese mixture over the wafer base in the tin.
- 23Pour the cream cheese mixture over the wafer base in the tin.
- 24Pour the cream cheese mixture over the wafer base in the tin.
- 25Smooth out the top of the cheesecake with a spoon.
- 26Smooth out the top of the cheesecake with a spoon.
- 27Smooth out the top of the cheesecake with a spoon.
- 28Break 100g of milk chocolate into a bowl.
- 29Break 100g of milk chocolate into a bowl.
- 30Break 100g of milk chocolate into a bowl.
- 31Add 100ml of double cream to the chocolate.
- 32Add 100ml of double cream to the chocolate.
- 33Add 100ml of double cream to the chocolate.
- 34Melt the chocolate and cream in the microwave and mix to create a ganache.
- 35Melt the chocolate and cream in the microwave and mix to create a ganache.
- 36Melt the chocolate and cream in the microwave and mix to create a ganache.
- 37Pour the completely cold ganache over the cheesecake.
- 38Pour the completely cold ganache over the cheesecake.
- 39Pour the completely cold ganache over the cheesecake.
- 40Smooth out the ganache evenly over the cheesecake.
- 41Smooth out the ganache evenly over the cheesecake.
- 42Smooth out the ganache evenly over the cheesecake.
- 43Refrigerate the cheesecake for a minimum of 4-6 hours, preferably overnight.
- 44Refrigerate the cheesecake for a minimum of 4-6 hours, preferably overnight.
- 45Refrigerate the cheesecake for a minimum of 4-6 hours, preferably overnight.
- 46Crush hazelnuts for decoration.
- 47Crush hazelnuts for decoration.
- 48Crush hazelnuts for decoration.
- 49Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 50Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 51Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 52Slice and serve the cheesecake.
- 53Slice and serve the cheesecake.
- 54Slice and serve the cheesecake.
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
- hazelnuts
- hazelnuts
- hazelnuts
- Ferrero Rocher
- Ferrero Rocher
- Ferrero Rocher
Equipment
bowlpestletinspoonwhisk
Tips
- Refrigerate the cheesecake for a minimum of 4-6 hours, preferably overnight, for best setting.