Ferrero Rocher Cheesecake

INGREDIENTS

Crust:

• 270 g digestive biscuits or sweet crackers
• 100 g roasted and crushed hazelnuts
• 75 g melted butter

Cheesecake filling:

• 600 g creamcheese
• 140 g sour cream or creme fraiche
• 180 g sugar
• 3 eggs
• 100 g melted dark chocolate (semi sweet) mixed with 100 g nutella
• 30 g cocoa powder

Hazelnut ganache:

• 200 g crushed and roasted hazelnuts
• 100 g melted dark chocolate
• 100 g melted nutella
• 100 g heavy cream

Whipped chocolate cream:

• 200 ml heavy cream
• 30 g cocoa powder
• 50 g icing sugar

METHOD

Crust:

1. Combine the ingrediens.
2. Press the mixture down in a 22 cm cheesecake springform and bake at 200 C for 8 min.

Cheesecake filling:

1. Combine creamcheese with creme fraishe and whisk by hand till smooth and combined.
2. Add in the sugar and whisk again. Lastly add the eggs followed by the melted chocolate / nutella and cocoa powder. Whisk till the mixture is homogenius without any lumps.
3. Pour in the cheesecake into the prepared springform and bake in the oven at 160 C, 45-60 minutes in a waterbath.
4. The cheesecake has to be slightly jiggly when its done. Let it cool down in the oven for 10-20 minutes before letting it cool down to room temperature on the kitchen table.
5. Refridtage for at least 5-6 hours or overnight before next step.

Hazelnut ganache:

1. Warm up the heavy cream in a saucepan till it starts to simmer. When it starts to simmer add in the chocolate.
2. Whisk till combined and the chocolate has melted.
3. Add in the hazelnuts and pour it on top of the cooled cheesecake.

Whipped chocolate cream:

1. Combine all the ingredients into a bowl and whisk on medium to high speed for 1-2 minutes until thickened.
2. Add the mixture into a piping bag with a whipping cream tip. Pipe swirls on the cheesecake and add some ferrero rochers for additional decoration.
3. Refrediate for 1 hour before serving.
4. Enjoy!

This recipe was prepared and brought to you by the talented chef @bakedbylaora

A bakery near me