Ferrero Rocher Cheesecake
This no bake Ferrero Rocher cheesecake with Nutella is show stopping dessert that's decadent and delicious. With hazelnut base and lashings of Nutella, yum!
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand held beaters or stand mixer *it's useful but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
- baking paper or food safe acetate *clear food safe acetate is available for some baking shops and cna help give smoother sides to the cheesecake.
Ingredients
Cheesecake base
- 1 & ⅓ cups (150gms) chocolate flavored cookies
- ¾ cup plus 1 tablespoon (100gms) hazelnut meal
- 1 stick /½ cup (115gms) unsalted butter
Cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- 1 cup (300gms) Nutella
- 1 cup (250mls) thickened cream
- 10 Ferrero Rochers
- 1 two teaspoons (6gms) powdered gelatin
- 2 tablespoons (40mls) room temperature water
Cheesecake deoration
- ¼ cup (75gms) Nutella
- 2 teaspoons thickened cream
- 10 Ferrero Rochers
- 2 tablespoons hazlenuts
- 5 or 6 chocolate or hazlenut wafers
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with baking paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Heat a dry clean frying pan on medium heat. Add the hazelnut meal and stir till toasted, stirring well to prevent it from catching. Remove and transfer to a heatproof container as soon as it's done as it can burn easily.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Add the hazelnut meal to the cookie crumbs and mix well. Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese and cream are at room temperature.
- Unwrape the Ferrero Rochers and finely chop them.
- Beat the cream cheese briefly to soften it. Add the Nutella and beat until smooth.
- In a separate microwave-proof bowl add the room temperature water and sprinkle over the gelatin to bloom for five minutes.
- While the gelatin is blooming put your cream in a separate and whip until soft peaks form. Once the gelatin has bloomed, melt it by microwaving it for about ten to fifteen seconds. Mix well to ensure all the gelatin is all dissolved.
- Temper the gelatin by adding a couple of spoonfuls of the whipped cream and mix well. Add the tempered gelatin to the whipped cream by pouring it in slowly in batches while whipping the cream, ensuring it's mixed well between each addition.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Fold in the finely chopped Ferrero Rochers. Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles.
- Chill in the fridge for at least four hours.
To decorate
- Unwrap the Ferrero Rochers for the decoration. Cut the wafers diagonally in half.
- Dry roast the hazlenuts in a pan until roasted. Remove and allow to cool then finely chop or briefly blitz in a food processor.
- Remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
- Add the cream and Nutella for the decoration to a microwave proof bowl and microwave for 30 seconds. Stir well to combine. Transfer to a piping or ziplock bag.
- Check the consistency of the drizzle on the side of the bowl to see how fast it drips. For finner decoration on the top of the cake start with the gnash a little warmer/looser, by the time you get to the drips it should have hardened up a bit.
- Put the chocolate into a piping or small ziplock bag. Pipe thin lines back and forth across the cake in a crisscross pattern. To make the drip carefully pipe around the edge of the cake, squeezing out extra drips, then move a little bit along and make the next drip.
- Add the Ferrero Rochers and wafers in a circle around the edge for the top of the cake. Finally sprinkle with hazelnut pieces and you're done!
Notes
Cake tin size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Storage:
The wafters on top of the cheesecake will start to soften within hours. But the cheesecake itself lasts perfectly well in a covered container in the fridge for up to five days without any loss of flavor or texture.
Gelatin:
Gelatine brands can vary in their strength. You will need enough gelatin to set 2 cups (500mls) of liquid. You could try ⅔ of a satchel of Knox Gelatin as a starting point.
Nutrition
Calories: 491kcalCarbohydrates: 50gProtein: 8gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 29mgSodium: 251mgPotassium: 241mgFiber: 4gSugar: 33gVitamin A: 376IUVitamin C: 1mgCalcium: 81mgIron: 3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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