Directions
- 1Crush 200g of hazelnuts wafers using a rolling pin.
- 2Add 200g of Nutella to the crushed wafers and mix well using a spatula.
- 3Transfer the mixture to a springform pan and press it down firmly with a spoon.
- 4In a bowl, mix 400g of cream cheese, 150g of Nutella, and 50g of icing sugar using a whisk.
- 5Add 300ml of double cream to the mixture and whisk until smooth.
- 6Spread the cream mixture evenly over the wafer base in the pan using a spatula.
- 7Melt 100g of milk chocolate and 100ml of double cream in the microwave and pour it over the cheesecake.
- 8Refrigerate the cheesecake for at least 4-6 hours, preferably overnight.
- 9Crush some hazelnuts for decoration.
- 10Decorate the cheesecake with crushed hazelnuts and Ferrero Rocher chocolates.
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
- 1 hazelnuts
Equipment
rolling pinbowlspatulaspoonwhiskspringform pan
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