Ferrero Rocher Cheesecake
Directions
- 1Crush 200g of hazelnuts wafers using a rolling pin.
- 2Crush 200g of hazelnuts wafers using a rolling pin.
- 3Crush 200g of hazelnuts wafers using a rolling pin.
- 4Add 200g of Nutella to the crushed wafers and mix well using a spatula.
- 5Add 200g of Nutella to the crushed wafers and mix well using a spatula.
- 6Add 200g of Nutella to the crushed wafers and mix well using a spatula.
- 7Transfer the mixture to a springform pan and press it down firmly with a spoon.
- 8Transfer the mixture to a springform pan and press it down firmly with a spoon.
- 9Transfer the mixture to a springform pan and press it down firmly with a spoon.
- 10In a bowl, mix 400g of cream cheese, 150g of Nutella, and 50g of icing sugar using a whisk.
- 11In a bowl, mix 400g of cream cheese, 150g of Nutella, and 50g of icing sugar using a whisk.
- 12In a bowl, mix 400g of cream cheese, 150g of Nutella, and 50g of icing sugar using a whisk.
- 13Add 300ml of double cream to the mixture and whisk until smooth.
- 14Add 300ml of double cream to the mixture and whisk until smooth.
- 15Add 300ml of double cream to the mixture and whisk until smooth.
- 16Spread the cream mixture evenly over the wafer base in the pan using a spatula.
- 17Spread the cream mixture evenly over the wafer base in the pan using a spatula.
- 18Spread the cream mixture evenly over the wafer base in the pan using a spatula.
- 19Melt 100g of milk chocolate and 100ml of double cream in the microwave and pour it over the cheesecake.
- 20Melt 100g of milk chocolate and 100ml of double cream in the microwave and pour it over the cheesecake.
- 21Melt 100g of milk chocolate and 100ml of double cream in the microwave and pour it over the cheesecake.
- 22Refrigerate the cheesecake for at least 4-6 hours, preferably overnight.
- 23Refrigerate the cheesecake for at least 4-6 hours, preferably overnight.
- 24Refrigerate the cheesecake for at least 4-6 hours, preferably overnight.
- 25Crush some hazelnuts for decoration.
- 26Crush some hazelnuts for decoration.
- 27Crush some hazelnuts for decoration.
- 28Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 29Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
- 30Decorate the cheesecake 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 pinbowlspatulaspoonwhiskspringform pan