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.
Ferrero Rocher cheesecake
There's cheesecake, and then there's Ferrero Rocher cheesecake! This is a decadent cheesecake and it's certainly not cheap to make, but believe me, it's worth every calorie, and every penny!
- 250 g digestive biscuits
- 150 g unsalted butter
- 400 g full-fat cream cheese
- 200 g Nutella
- 100 g icing sugar
- 1 tsp vanilla essence
- 200 ml 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.
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!