Nutella Cheesecake with Ferrero Rocher

 

This is the perfect answer to those family gathering event type things where you want to take something along but know not what.  This is a no-bake, no-fuss, no-messing cheesecake, made with that most wholesome of breakfast ingredients;  Nutella.

Now, you might think Nutella is just a gooey mess of chocolate and nuts. But according to the marketing it’s a healthy breakfast ingredient. Come on people, its chocolate.

And also I might be over-egging the no-mess, no-fuss line. It is messy – making things with chocolate always is. And you have to wait 24 hours before you can mash it into your face. But it’s all worth it!

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You will need

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  • 5 oz unsalted butter
  • 11 oz digestive biscuits
  • 1lb cream cheese
  • 3 oz icing sugar
  • ½ pint double cream
  • 1 tsp vanilla essence
  • 15 Ferrero Rocher
  • 4 big tbsp Nutella
  • 2 handfuls hazlenuts

 

First make the base. Whizz the biscuits in a processor.

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Melt the butter and then drizzle onto the biscuit crumbs whilst continuing to whizz.

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Line a 23cm round tin with removeable rim and press the biscuit mix into the base. Chill in the fridge and make the filling.

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Put the cream cheese and icing sugar in a large bowl and beat with a wooden smooth until creamy.

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In a separate bowl add the vanilla to the cream and whisk until it starts to firm up.  Fold the cream into the cheese.

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Chop up 5 of the chocolates and fold into the mixture.

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Spoon the mix onto the base, smooth over, cover with clingfilm and chill in the fridge overnight.

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The next day, warm the nutella in a pan until it is runny. Leave to the side to cool a bit. Then pour over the cheesecake.

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Toast the hazelnuts for a few mins; you need to get rid of the brown layer by rubbing them in some tissue paper. Chop them up.

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Decorate the cake with the remaining chocolates and hazelnuts.

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Yumbo!

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29 thoughts on “Nutella Cheesecake with Ferrero Rocher

  1. I’ve made this many times! I make it with chocolate soft cheese and add 4 tablespoons of Nutella in the cheese cake mix. It’s absolutely to die for! Especially when out of 4 of us in the house I’m the only one that likes it so yeh! Whole cheesecake for myself. Nomnom xx

  2. Pingback: Shrimp Etouffee | Happiness Stan Lives Here

  3. Plenty of comments on here but, has any of you actually made it? Well I am going to make mini individual one’s & I will let you know how they go.

  4. I’m not so sure that I’d wait 24 hours before digging into this beauty. You really did a fantastic job & I just love those chocolates on top although I’m not sure I’d be willing to share any of those. Those are for the chef right?

  5. Wait 24 hours before eating it??? What do you take me for, restrained???
    But I suppose, with something as good as this I MIGHT just manage it. It looks absolutely stunning, and totally face-mashable 😉

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