Serves 1
Directions
- 1Crush the hazelnuts wafers.
- 2Add nutella.
- 3Mix well.
- 4Transfer into the tin and press it down firmly.
- 5Mix cream cheese, nutella and icing sugar.
- 6Add double cream.
- 7Mix well.
- 8Smooth it out.
- 9Melt milk chocolate and double cream in microwave.
- 10Pour completely cold ganache over cheesecake and smooth it out.
- 11refrigerate minimum 4-6 Hours, preferably overnight
- 12Crush hazelnuts for decoration.
- 13Decorate with hazelnuts and ferrero rocher.
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
glass bowlwooden pestlespatulacake tinbaking paperspoonwhiskmicrowave
Tips
- Refrigerate minimum 4-6 Hours, preferably overnight
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