What better way to celebrate Chocolate Week (12-18 October) than with a Ferrero Rocher cheesecake?
I’ve wanted to make a Ferrero Cheesecake for a while now, since drooling all over my laptop when I saw one pop up on my Facebook news feed.
I was really pleased with how this turned out. Flavoured with Nutella, the filling was smooth and creamy and the Ferrero Rocher chocolates and hazelnuts made for a finishing touch that looked great, but tasted even better.
However, it wasn’t quite as firm as your average cheesecake; the topping just didn’t seem to set fully, even overnight. Next time, I would use slightly less double cream to see if this makes a difference. The ingredients were pretty expensive too, although for a cheaper option you could cut each Ferrero Rocher that you decorate the cheesecake with in half, meaning you’ll only need 5 for decoration – or if you’re really strapped for cash, use Kinder Bueno instead.
- – 250g digestive biscuits
- – 150g unsalted butter
- 400g full-fat cream cheese
- 200g Nutella
- 100g icing sugar
- 1tsp vanilla essence
- 200ml double cream
- 6 Ferrero Rocher, chopped
- 10 Ferrero Rocher
- 2 handfuls hazelnuts, finely chopped
- Break the biscuits into crumbs using a food processor (if you don't have one, you can try using a hand blender but it'll take longer - alternatively, place the biscuits under a sheet of cling film and run a rolling pin over them).
- Mix the melted butter into the biscuit crumbs, then transfer into an 8" deep spring-form cake tin and put it into the fridge to set.
- Whisk the cream cheese, vanilla essence, icing sugar and Nutella for a couple of minutes until smooth, then add the double cream and whisk for a few more minutes, until thickened.
- Fold through the chopped up Ferrero Rocher and spread the mixture evenly over the biscuit base.
- Carefully scatter the finely chopped hazelnuts around the edges of the cheesecake; I bent the fingers on one hand slightly to create a curved guide to follow whilst doing this.
- Then, add the finishing touch by spacing the 10 Ferrero Rocher chocolates evenly around the diameter of the cheesecake.
- Leave in the fridge to set for at least 6 hours, but ideally overnight.
- Once firmly set, carefully remove from the cake tin and serve.
- Tip: Make sure you use a springform cake tin (with a removable base) - there is no way I could have got this cheesecake out of a standard cake tin in one piece!