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Nutella and Ferrero Rocher Cheesecake



Ingredients:


250g Oreo Biscuits (cream removed)

200g Ferrero Rocher Chocolates

100g Butter Melted

240g Thickened Double Cream

250g Mascarpone

400g Nutella chocolate spread


Method:


  1. Firstly grease and line the base of a 20cm spring form cake tin.

  2. Combine the biscuit crumbs, 8 Ferrero Rochers and butter in a food processor. Mix until you have a fine wet crumb mixture.

  3. Press the crumbs into the base and ⅔ up the side of the cake tin, then transfer to the fridge to set slightly.

  4. Now whip the cream in a stand mixer until thick and just peaking.

  5. Then add the Italian mascarpone and Nutella to the thickened cream using a spatula, continue to gently fold through until well combined.

  6. Pour the mixture over the prepared set biscuit base.

  7. Decorate top with 70% Swiss Chocolate Genache, this is optional (recipe on my site). Then place the remaining 8 Ferrero Rocher chocolates on the top.

  8. Cover with foil and place back in the fridge for at least 6 hours, overnight is better.

  9. Enjoy with a scoop of Cornish vanilla ice cream. Sheer Decadence.





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