Ferrero Rocher Cheesecake

Serves 1
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Directions

  1. 1Crush the hazelnuts wafers.
  2. 2Crush the hazelnuts wafers.
  3. 3Crush the hazelnuts wafers.
  4. 4Add nutella.
  5. 5Add nutella.
  6. 6Add nutella.
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Transfer into the tin and press it down firmly.
  11. 11Transfer into the tin and press it down firmly.
  12. 12Transfer into the tin and press it down firmly.
  13. 13Mix cream cheese, nutella and icing sugar.
  14. 14Mix cream cheese, nutella and icing sugar.
  15. 15Mix cream cheese, nutella and icing sugar.
  16. 16Add double cream.
  17. 17Add double cream.
  18. 18Add double cream.
  19. 19Mix well.
  20. 20Mix well.
  21. 21Mix well.
  22. 22Smooth it out.
  23. 23Smooth it out.
  24. 24Smooth it out.
  25. 25Melt milk chocolate and double cream in microwave.
  26. 26Melt milk chocolate and double cream in microwave.
  27. 27Melt milk chocolate and double cream in microwave.
  28. 28Pour completely cold ganache over cheesecake and smooth it out.
  29. 29Pour completely cold ganache over cheesecake and smooth it out.
  30. 30Pour completely cold ganache over cheesecake and smooth it out.
  31. 31refrigerate minimum 4-6 Hours, preferably overnight
  32. 32refrigerate minimum 4-6 Hours, preferably overnight
  33. 33refrigerate minimum 4-6 Hours, preferably overnight
  34. 34Crush hazelnuts for decoration.
  35. 35Crush hazelnuts for decoration.
  36. 36Crush hazelnuts for decoration.
  37. 37Decorate with hazelnuts and ferrero rocher.
  38. 38Decorate with hazelnuts and ferrero rocher.
  39. 39Decorate with hazelnuts and ferrero rocher.

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

glass bowlwooden pestlespatulacake tinbaking paperspoonwhiskmicrowave

Tips

  • Refrigerate minimum 4-6 Hours, preferably overnight