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No-Bake Ferrero Rocher Cheesecake

A delicious combination of two of the world's favourite treats in a yummy delicious Nutella and Ferrero Rocher Cheesecake! 

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Cooking Method
Cuisine
Courses ,
Time
Prep Time: 45 mins Rest Time: 12 hrs Total Time: 12 hrs 45 mins
Servings 12
Best Season Winter
Ingredients
    Base:
  • 200g/7oz Digestive Biscuits, crushed
  • 110g/3.8oz Butter, melted
    • Cheesecake:
  • 500g/17.6oz Full Fat Cream Cheese, room temperature
  • 1¼ Cup/300ml Double Cream/Heavy Cream, cold
  • 100g/3.5oz Icing Sugar/Powdered Sugar
  • 250g/8.8oz Nutella/Chocolate-Hazelnut Spread
    • Chocolate-Hazelnut Ganache:
  • 200g/7oz ICAM Cioco Pasticceria Dark Chocolate, finely chopped (from Nectar)
  • 150g/5.3oz Nutella/Chocolate Hazelnut Spread
  • 225ml Double Cream/Heavy Cream, room temperature
  • 2 Tbsp/25g Butter
  • 40g/1.4oz Chopped Roasted Hazelnuts
Method
    Base -
  1. Line the base and sides of a 23cm springform pan with parchment paper.
  2. Mix the crushed biscuits and melted butter together and press the mixture firmly at the bottom of the pan. Refrigerate for 30 minutes for the biscuits to set.
    3. Chocolate-Hazelnut Ganache -
  3. Once your cheesecake is completely chilled overnight, take it out from the fridge but don't remove it from the pan.

  4. In a medium bowl, combine the finely chopped Cioco Pasticceria chocolate, double cream, Nutella and butter. Heat in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir for 1 minute. Place back in the microwave and heat again for 1 more minute. Remove and stir. At this point, the ganache should be completely smooth and combined.

  5. Reserve about 1 1/4 cups of the ganache in a small bowl and set aside until you top the cheesecake with the remaining ganache. Stir it every 15 minutes to check consistency (you'll want to leave it there until it has the consistency of a fudgy frosting, about 45 minutes.
  6. Meanwhile, add the chopped hazelnuts to the rest of the ganache and stir until well incorporated; pour over cheesecake and spread it evenly all the way to the edge. Return the cheesecake to the fridge until the ganache is set.
    7. Assembly -
  7. Carefully remove the ring from around the cheesecake and the parchment paper from around and under the cheesecake. If needed smooth the outside of the cheesecake with a cake scraper or knife. Place the cheesecake on a serving plate.
  8. At this point if the ganache has not thickened enough place it in the fridge but keep an eye on it as it will harden quickly and won't be good to pipe onto cheesecake.
  9. Put the now fudgy Nutella ganache into a piping bag with a star tip pipe 12 swirls around the top of the cheesecake and 1 in the center. Place a Ferrero Rocher on top of each swirl.
  10. Keep refrigerated until about 15 minutes prior to serving.
  11. Enjoy!
Read it online: https://lollyskitchen.com.mt/recipe/no-bake-ferrero-rocher-cheesecake/