Ferrero Rocher Cheesecake

Hey everyone today I am going to be sharing with you my Ferrero Rocher Cheesecake.
 
For 10 servings you will need:
 
BASE
400g of digestive biscuits - crushed
125g Unsalted butter - melted
 
FILLING
300ml of double cream
1tsp of vanilla extract
500g of full-fat cream cheese - room temperature
1/2 cup of sifted icing sugar
5 Ferrero rocher's cut into small pieces
 
TOPPING
4tbsp of Nutella
Chopped hazelnuts
5 whole Ferrero Rocher's
 
 
Lightly grease the bottom of 23cm cheesecake tin.
 
BASE
Place the biscuits in a food processor and blitz until fine or put in a food bag and beat it with a rolling pin until they are in small bits. Then mix in the melted butter tip it into the tin. Press it down firmly then put it in the fridge whilst you make the filling.
 
FILLING
Put the vanilla and the cream in a big mixing bowl, then whisk until the cream has formed soft peaks . Then fold in the icing sugar and cream cheese until it's all mixed in then add in the chopped Ferrero rocher's. Spoon the mixture on top of the biscuit base and smooth it over with a spatula. Place tin foil on top of the cheesecake and leave it in the fridge for 6 hours at least or overnight.

Once the cheesecake has set add the nutella to a small saucepan and melt it over a low heat for 3-4 minutes or until it is slightly runny. Then allow it to cool for a few minutes and then spread over the top of the cheesecake then decorate in Ferreo Rochers and some finely chopped hazelnuts. Then place it back in the fridge for another hour before serving.

Hope you enjoy and thank-you so much for reading
Love Lou
x❤x

Comments