This week I have finally fulfilled a promise I made to my friend’s other half when I first started this blog…which must be just over a year ago now! The request was a Ferrero Rocher Cheesecake, and let’s be honest, it’s a pretty good request to make. So, I finally got to it and made the cheesecake, it’s surprisingly easy yet still looks the business! Read on for the recipe!
The creation of the Cheesecake is in 3 stages however, each one is actually very easy. Time is the biggest factor in this as each stage needs time in the fridge to set. I’d make a start on this cheesecake at least a day in advance in order for it to work. But as I said, each bit is so easy I was able to dip in and out whilst carrying on with my weekend.
The Cheesecake start with a biscuit base, followed by a basic cheesecake mix which has chopped Ferrero Rochers stirred through it. The top then has a layer of Nutella which is topped off with Chocolates and hazelnuts.
I took this Cheesecake to a dinner round my friend’s house but I honestly think it would work a trick as an alternative for a Birthday cake or even a celebration dessert. This would be a perfect dessert when Christmas comes and perfect for those chocolate/Nutella lovers (so basically nearly everyone!)
We’ve just sat down to eat the Cheesecake and it’s possible the best reception I’ve had for a cake! Surprisingly, it wasn’t too rich just incredibly moreish! It is just the right balance and is honestly delicious. As I said I’ve never had a reception like this and I think that speaks for itself! (thank you Jen and Rob!)
Recipe adapted from Good Food
- 140g Margarine or Butter
- 300g Plain Digestive Biscuits
- 500g Full Fat Cream Cheese
- 85 Icing Sugar
- 300ml Double Cream
- 1 Teaspoon of Vanilla Extract
- 7 Chopped Ferrero Rocher Chocolates
- 6-8 Ferrero Rochers to Decorate
- 4 Tablespoons of Nutella
- 25g Chopped Hazelnuts
- Line a 23cm springform cake tin with baking parchment. Best way to do this is cut out a circle for the base then a strip that goes around the edge of the circle. I grease the tin also to make the baking paper stick as well.
- Melt the margarine/butter in a small saucepan over a low heat. Whilst this is melting down put your biscuits in a freezer bag then bash them with a rolling pin until they crumbs and there are not big chunks.
- Mix the biscuit crumbs with the butter then pour into the cake tin. Spread it out evenly and press it down firmly with the back of the spoon. Put in the fridge to cool whilst you make the cheese cake mix.
- In a large bowl beat together the cream cheese and icing sugar
- In a separate bowl beat the double cream and vanilla extract together using a hand-held electric whisk. Do this until there are soft peaks. (basically when you lift the whisk out the peak will fall quickly and won’t hold its shape well)
- Fold in the double cream into the cream cheese mixture. Add the chopped chocolates and stir well.
- Pour the mix into the cake tin on top of the biscuit base. Put in the fridge for at least 6 hours or overnight.
- Melt the Nutella in a small saucepan over a low heat. Once melted leave to cool slightly then spread on top of the set cheesecake.
- Top the cheesecake with Ferrero Rocher chocolate and sprinkle on the chopped Hazelnuts.
- Leave in the fridge for at least a couple of hours before serving.