If you like Ferrero Rochers, chocolate and cheesecake then you are going to LOVE this recipe! I know once you have seen this image you are going to be scrolling down for the recipe. Let me tell you, it was amazingly good. I may have overeaten and had to lay on my back with my jean button undone...but that is okay, it must mean that I enjoyed it!
Last week I shared with you over on Facebook this picture.
Many of you were wondering what it was I was whipping up and indulging in. Well you guessed it, it was this Ferrero Rocher Hazelnut Cheesecake. I love making homemade cakes for birthday occasions and put my hand up to make this for my sister in law for her birthday. I knew she had a sweet tooth, so would appreciate the richness and chocolate overload (which she did!). It was a success so I thought I would share the recipe with you all. It was a no fail recipe, super easy and delicious. You seriously can't fail a cake that doesn't even require an oven!
So here it is...
So here it is...
140g unsalted butter melted
250g dry biscuits (milk arrowroot or marie are great!)
500g softened cream cheese
85g icing sugar
1 teaspoon vanilla extract
15 Ferrero Rocher chocolates (5 roughly chopped, the others used to decorate)
4 tablespoons of chocolate hazelnut spread
25g hazelnuts roughly chopped
1. Make the cheesecake base: Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
2. Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs. I left mine overnight to chill, this is ideal to ensure it sets!
3. Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. Allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Yep, I was even licking the bowl when making this one. I know you will be too! Enjoy and make sure you don't save it for a special occasion, go right ahead and whip this up 'just because'. Life is too short to be saving anything for the right occasion.
I am linking up with Essentially Jess and IBOT, pop on over for some great reads!
Recipe sourced from Good Food, you can view the recipe here
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