OMG!! This cheesecake was amazing.
What is there not to love about this cheesecake
Ferrero Rochers 🙂 + Nutella 😛 + Hazelnuts 🙂 = A heavenly combination
I saw the recipe for this cheesecake in my BBC Good Food Magazine, and I thought I’ve got to do that.
I was sorting out my BBC Good Food & Baking Heaven magazines and putting them the pages in plastic sleeves into different categories Cakes, Cupcakes, Cookies, Cheesecakes etc so that they would be easier to find.
I have made alternations of my own swapping out half the cream cheese for mascarpone, which I think gave the cheesecake a lovely thick texture.
No Bake Ferrero Rocher Cheesecake
Adapted from What Jessica Baked Next
300g Digestive Biscuits, crushed
145g Unsalted Butter, melted
300ml Double Cream, chilled
1 teaspoon Vanilla Extract
280g Full-Fat Cream Cheese, at room temperature
250g Mascarpone, at room temperature
85g Icing Sugar, sifted
8 – 10 Ferrero Rocher chocolates, cut into small pieces
4-5 tablespoons Chocolate Hazelnut Spread (like Nutella), for spreading or drizzling
25g Hazelnuts, chopped for sprinkling
10 Ferrero Rocher chocolates, to decorate the top
- Base line a 9 inch (23cm) round cake tin with greaseproof paper. It says to use a springform cake tin, but I didn’t have one so I used a loose bottomed tin, the only thing I will say is that it wasn’t deep enough to fit all the cheesecake mixture in, so I did two small ramekins too. Choose whatever you are comfortable with.
Chop your Ferrero Rocher into small pieces and set aside.
- To make the cheesecake base:
Melt the butter in a small pan over a medium heat or you can do this in the microwave like I did.
Blitz the biscuits in a food processor to a fine crumb, I put mine in a food bag and used a rolling pin.
- Tip the biscuit mixture into a 23cm cake tin and press down firmly into the base, using the back of a spoon. Chill while you make the filling.
- To make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and icing sugar together to until softened.
- In another bowl whisk the cream and vanilla until soft peaks form, then fold into the cream cheese mixture. Stir through the chopped Ferrero Rocher.
- Spoon the cheesecake filling over the biscuit base and smooth over a spatula. Cover with cling film and chill for at least 6 hours, or overnight.
9 inch tin filled with the cheesecake mixture ready to chill. I made two small ramekins with the left over mixture I couldn’t get in the tin.
- Once the cheesecake has set, place the chocolate spread in a saucepan and melt over a low heat for 3-4 minutes until runny or can do this in the microwave like I did 30 seconds at 70%. Allow to cool slightly before spreading on top of the cheesecake.Decorate with the Ferrero Rocher and chopped hazelnuts. Chill until ready to serve.
The Heavenly Ferrero Rocher Cheesecake and the two small cheesecakes in ramekins, which I did for my boyfriend to take home.
My mom and dad loved this cheesecake they said it looked and tasted like something you would get in a restaurant. I was really flattered by the comment.
The two small cheesecakes my boyfriend took home, unfortunately he did not get the chance to try them as his younger brother had eaten them both. In a way I thought it was a compliment, as his brother doesn’t actually like nuts or even Nutella and for him to eat them both he must of really like them. Hopefully the next time I make this my boyfriend will actually get the opportunity to try it.
This cheesecake hit all the spots and I will certainly be doing it again and again, and I don’t think anyone would put up too much of a fight as they loved a lot too.
When I did it the second time, my mom said maybe to not put the Ferrero Rocher on top and so I added a few more to the cheesecake filling.
I made 6 mini cheesecakes in the ramekins to take round to my boyfriends for him and his family.
Its a great way to do a dessert especially if you were having people round for a dinner party or even to make them more portable is to do the cheesecakes in individual ramekins.