Name: Ferrero Rocher & Nutella Cheesecake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 300 g Digestive Biscuits: Digestives provide a crumbly and slightly sweet base that complements the rich filling. If you can’t find digestives, graham crackers are a great alternative.; 150 g Unsalted Butter (melted): The melted butter binds the biscuit crumbs together, creating a firm base for the cheesecake.; 500 g Full-Fat Cream Cheese: Full-fat cream cheese is crucial for creating a firm yet creamy cheesecake filling. Lower fat options won’t set as well.; 300 g Nutella: The star of the cheesecake filling, Nutella adds a rich, chocolatey hazelnut flavor that makes this dessert irresistible.; 100 g Icing Sugar: Icing sugar adds sweetness to balance the tanginess of the cream cheese.; 1 tsp Vanilla Extract: Vanilla enhances the overall flavor of the filling, adding warmth and depth.; 300 ml Double Cream: Double cream helps to thicken the filling, giving it a light, airy texture when whipped.; 12 Ferrero Rocher (chopped): Chopped Ferrero Rocher chocolates are folded into the cheesecake mixture, adding crunchy texture and bursts of chocolate and hazelnut in every bite.; Nutella (melted): Melted Nutella is drizzled over the cheesecake for an extra touch of indulgence.; Ferrero Rocher: Whole Ferrero Rocher chocolates are arranged on top for an elegant and enticing presentation.; Chopped Hazelnuts: Sprinkling chopped hazelnuts over the cheesecake adds a lovely crunch and highlights the nutty flavors of the Ferrero Rocher and Nutella.

Ingredients

Scale

For the Biscuit Base:

300 g Digestive Biscuits: Digestives provide a crumbly and slightly sweet base that complements the rich filling. If you can’t find digestives, graham crackers are a great alternative.
150 g Unsalted Butter (melted): The melted butter binds the biscuit crumbs together, creating a firm base for the cheesecake.

For the Cheesecake Filling:

500 g Full-Fat Cream Cheese: Full-fat cream cheese is crucial for creating a firm yet creamy cheesecake filling. Lower fat options won’t set as well.
300 g Nutella: The star of the cheesecake filling, Nutella adds a rich, chocolatey hazelnut flavor that makes this dessert irresistible.
100 g Icing Sugar: Icing sugar adds sweetness to balance the tanginess of the cream cheese.
1 tsp Vanilla Extract: Vanilla enhances the overall flavor of the filling, adding warmth and depth.
300 ml Double Cream: Double cream helps to thicken the filling, giving it a light, airy texture when whipped.
12 Ferrero Rocher (chopped): Chopped Ferrero Rocher chocolates are folded into the cheesecake mixture, adding crunchy texture and bursts of chocolate and hazelnut in every bite.

For the Decoration:

Nutella (melted): Melted Nutella is drizzled over the cheesecake for an extra touch of indulgence.
Ferrero Rocher: Whole Ferrero Rocher chocolates are arranged on top for an elegant and enticing presentation.
Chopped Hazelnuts: Sprinkling chopped hazelnuts over the cheesecake adds a lovely crunch and highlights the nutty flavors of the Ferrero Rocher and Nutella.

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Instructions

1. Prepare the Biscuit Base

Blitz the Digestive Biscuits: In a food processor, blitz the biscuits until they form fine crumbs. If you don’t have a food processor, place the biscuits in a zip-lock bag and crush them with a rolling pin.
Mix with Butter: Combine the crushed biscuits with the melted butter until evenly coated.
Press into Tin: Press the biscuit mixture into the base of an 8”/20cm deep springform tin. Ensure the base is even and compact, then refrigerate while you prepare the filling.

2. Make the Cheesecake Filling

Whisk the Cream Cheese, Nutella, and Sugar: In a stand mixer with a whisk attachment, beat the cream cheese, Nutella, icing sugar, and vanilla extract together until smooth.
Add Double Cream: Gradually pour in the double cream while continuing to whisk on medium speed (a KitchenAid mixer on level 6 works well). Whisk until the mixture is thick and holds its shape.
- Pro Tip: It’s better to under-whip than over-whip the mixture. Stop whisking when it reaches a thick consistency; over-whipping can cause the filling to become too dense.
Fold in Ferrero Rocher: Gently fold in the chopped Ferrero Rocher chocolates, ensuring they are evenly distributed throughout the filling.
Spread Over Biscuit Base: Spoon the cheesecake mixture onto the chilled biscuit base and smooth it out with a spatula. Place the cheesecake in the fridge to set for at least 5-6 hours, but for the best results, leave it overnight.

3. Decorate the Cheesecake

Drizzle with Melted Nutella: Once the cheesecake has set, drizzle melted Nutella over the top for a glossy, luxurious finish.
Add Ferrero Rocher and Hazelnuts: Arrange whole Ferrero Rocher chocolates in a ring around the edge of the cheesecake. Sprinkle chopped hazelnuts over the top for added texture and visual appeal.

Notes

Use Full-Fat Cream Cheese: Full-fat cream cheese is essential for achieving the right consistency. Lower-fat alternatives may result in a runny filling that won’t set properly.
Chill Overnight: Although the cheesecake may seem firm after 5-6 hours, chilling it overnight allows the flavors to meld and the texture to fully develop.
Don’t Over-Whip the Cream: Be mindful not to over-whip the double cream. Over-whipped cream can cause the cheesecake to become dense rather than light and airy.
Get Creative with Alternatives: If you’re not a fan of Nutella or Ferrero Rocher, you can substitute other chocolate spreads or nutty chocolates like Kinder Bueno for a fun twist.

Author: Paula Susan
Prep Time: 10minutes
Cook Time: 10minutes
Category: Dessert
Method: Baking
Cuisine: American