Sunday, 23 April 2017

No-Bake Ferrero Rocher Cheesecake

Its so easy to make this cheesecake and it tastes heavenly !! A very decadent dessert that's perfect for simply any occasion. The only difficult part of this recipe is waiting for the cheesecake to set, but once you have had a slice if it you will find it really hard to stop eating ! 😱


Biscuit base:
  • 300g digestive biscuits 
  • 140g unsalted butter
Cheesecake filling:
  • 300ml double cream, chilled
  • 1 tsp vanilla extract
  • 500g full-fat cream cheese, at room temperature 
  • 85g icing sugar, sifted
  • 5 Ferrero Rocher chocolates, cut into small pieces 
  • 4-5 tbsp Nutella, for spreading & drizzle 
  • 25g chopped hazelnuts 
  • 8-10 Ferrero Rocher chocolate 

To make the cheesecake base:  Melt butter in  a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add melted butter and mix until well combined. Tip teh biscuit crumbs into a 23cm springform cake tin and press done until firm. Use the back of a spoon or glass to smooth over, place in the refrigerator to chill whilst you make the filling. 

To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally fold through the chopped chocolates.

Spoon over the biscuits base and smooth over with a spatula. Cover and leave the cheesecake to chill in the fridge for at least 6 hours or overnight.

Once the cheesecake has set, place the chocolate hazelnut spread in a small saucepan and melt over a low heat for 2-3 minutes until runny, be careful not to boil the Nutella.

Allow the Nutella to cool slightly before spreading or drizzling over the top of the cheesecake. Finish by decorating with the remaining chocolates and some Nutella. Serve chilled

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