Ferrero Rocher-Inspired Cheesecake
Directions
- 1Crush 200g of hazelnuts wafers in a bowl.
- 2Add 200g of Nutella to the crushed wafers and mix until combined.
- 3Transfer the mixture into a tin and press it down firmly to form the base.
- 4In a bowl, combine 400g of cream cheese, 150g of Nutella, and 50g of icing sugar.
- 5Whisk until the mixture is smooth and well combined.
- 6Add 300ml of double cream to the mixture.
- 7Whisk again until the mixture is thick and fluffy.
- 8Pour the cream cheese mixture over the wafer base in the tin.
- 9Smooth out the top of the cheesecake with a spoon.
- 10Break 100g of milk chocolate into a bowl.
- 11Add 100ml of double cream to the chocolate.
- 12Melt the chocolate and cream in the microwave and mix to create a ganache.
- 13Pour the completely cold ganache over the cheesecake.
- 14Smooth out the ganache evenly over the cheesecake.
- 15Refrigerate the cheesecake for a minimum of 4-6 hours, preferably overnight.
- 16Crush hazelnuts for decoration.
- 17Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 18Slice and serve the cheesecake.
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
- hazelnuts
- Ferrero Rocher
Equipment
bowlpestletinspoonwhisk
Tips
- Refrigerate the cheesecake for a minimum of 4-6 hours, preferably overnight, for best setting.
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