Ferrero Rocher Cheesecake
Ingredients-
For the base-
400g of digestive biscuits, crushed
125g of unsalted butter, melted
For the filling-
300ml of double cream
1 teaspoon of vanilla extract or vanilla bean paste
500g of full-fat cream cheese, at room temperature
1/2 cup of icing sugar, sifted
5 Ferrero Rocher chocolates, cut into small pieces
Toppings-
4 tablespoons of Nutella
Chopped hazelnuts
Ferrero Rocher chocolates
Method-
1. gently grease rock bottom of 23cm springform cheesecake tin.
2. Base: Place the biscuits in a very kitchen appliance and blitz till the biscuits square measure fine. Thencombine into the liquified butter and tip into the lubricated tin. move firmly so place within the icebox whileyou create the filling.
3. Filling: Place the vanilla and cream in a very giant bowl, whisk till the cream has fashioned soft peaks. Then foldwithin the cheese and powdered sugar till absolutely incorporated, then fold within the sliced Ferrero Rocher chocolates.
4. Spoon this mixture onto the biscuit base and skimp over with a spatula. Place a trifle tin foil over the highest of the cheesecake so place back within the icebox for a minimum of half dozen hours or long.
5. Once the cheesecake has set add the Nutella to alittle pan, soften on an occasional heat for 3-4 minutes or till it’s slightly fluid. Then enable to chill for many minutes so meet the highest of the cheesecake, embellish the cheesecake with the Ferrero Rocher chocolates and a few finely sliced hazelnuts. Place back within the icebox for an additional hour so serve.
How to Make Ferrero Rocher Cheesecake