Recipe: Ferrero Rocher Cheesecake

Serves: 10
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

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