Prep time: 25 minutes
Chill time: Overnight
- 320g chocolate digestive biscuits
- 125g butter, melted
- 20g chopped hazelnuts
- 700g full fat cream cheese
- 100g icing sugar
- 300ml double cream
- dash vanilla essence
- 6 crushed Ferrero Rocher
- 250ml whipped cream
- 40g unsweetened cocoa powder
- 40g icing sugar
- 100g grated chocolate
- 10 Ferrero Rochers
- Line the base of a 20cm loose bottom cake tin with parchment paper.
- For the base, mix the blitzed biscuits with melted butter and chopped hazelnuts and press down on the base of the tin. Chill for 30 minutes.
- For the filling, using a hand mixer or stand mixer, whisk the cream cheese, sugar and vanilla for a few seconds until blended.
- To this, start slowly pouring in the double cream while mixing. Continue to do this until all the cream is added and mix for about a minute until the cheesecake filling is thick. It’s important to whisk until thick but do not over mix and the mixture can split.
- Add the chopped Ferrero Rochers and fold through.
- Spoon this filling on top of the chilled base and spread with a spoon until level.
- Place this in the fridge overnight to firm up.
- The following day, run a small knife around the edge to help release the cheesecake from the tin.
- For the cream topping, whip the cream, cocoa powder and sugar together until thick and place in a piping bag.
- Pipe 10 rosettes of the cream on top of the cheesecake, add a Ferrero Rocher on top of each one and sprinkle with grated chocolate. Enjoy