✨ ️NO-BAKE FERRERO ROCHER CHEESECAKE ✨️
A delicious combination of two of the world's favourite treats in a yummy Nutella and Ferrero Rocher Cheesecake, topped with a Cioco Pasticceria Chocolate-Hazelnut Ganache! 🍰 🍫 😋
RECIPE - Servings 12
Ingredients 🛒
Base:
200g/7oz Digestive Biscuits, crushed
110g/3.8oz Butter, melted
Cheesecake:
500g/17.6oz Full Fat Cream Cheese, room temperature
1 1/4 Cup/300ml Double Cream/Heavy Cream, cold
100g/3.5oz Icing Sugar/Powdered Sugar
250g/8.8oz Nutella/Chocolate-Hazelnut Spread
Chocolate-Hazelnut Ganache:
200g/7oz ICAM Cioco Pasticceria Dark Chocolate, finely chopped (from Nectar)
150g/5.3oz Nutella/Chocolate Hazelnut Spread
225ml Double Cream/Heavy Cream, room temperature
2 Tbsp/25g Butter
40g/1.4oz Chopped Roasted Hazelnuts
Method:
Base -
Line the base and sides of a 23cm springform pan with parchment paper. Mix the crushed biscuits and melted butter together and press the mixture firmly at the bottom of the pan. Refrigerate for 30 minutes for the biscuits to set.
Cheesecake Filling -
In a bowl, whip the double cream until stiff peaks form and set aside. In another large bowl, add the cream cheese, icing sugar and Nutella. Beat together until smooth. Fold the whipped cream into the mixture and pour over the biscuit base. Spread evenly and level the top. Refrigerate overnight to set.
Chocolate-Hazelnut Ganache -
Once your cheesecake is completely chilled overnight, take it out from the fridge but don't remove it from the pan.
In a medium bowl, combine finely chopped dark chocolate, double cream, nutella and butter. Heat in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir for 1 minute.
Place back in the microwave and heat again for 1 more minute. Remove and stir. At this point, the ganache should be completely smooth and combined. Reserve about 1 1/4 cups of the ganache in a small bowl and set aside until you top the cheesecake with the remaining ganache. Stir it every 15 minutes to check consistency (you'll want to leave it there until it has the consistency of a fudgy frosting, about 45 minutes.
Meanwhile, add the chopped hazelnuts to the rest of the ganache and stir until well incorporated; pour over cheesecake and spread it evenly all the way to the edge. Return the cheesecake to the fridge until the ganache is set.
Assembly -
Carefully remove the ring from around the cheesecake and the parchment paper from around and under the cheesecake. If needed smooth the outside of the cheesecake with a cake scraper or knife. Place the cheesecake on a serving plate.
At this point if the ganache has not thickened enough place it in the fridge but keep an eye on it as it will harden quickly and won't be good to pipe.
Put the now fudgy ganache into a piping bag with a star tip. Pipe 12 swirls around the top of the cheesecake and 1 in the center. Place a Ferrero Rocher on top of each swirl.
Keep refrigerated until about 15 minutes prior to serving.
Enjoy! 😊