Ferrero Rocher cheesecake
My darling loves cheescakes and loves chocolate, so I decided for his birthday to make him a ferrero rocher cheescake, hazelnuts, nutella, chocolate, the blend is fantastic, they say it’s the best cheescake they’ve ever eaten, and they’ve eaten tons of them up to now they really are ... to me it's very nice, mild and not as strong as I thought it might be. Making it is pretty simple.
Preparation steps
- Fry the hazelnuts for the base, grind them coarsely, and break the wafers into larger pieces. Knead everything together and place on the bottom of the mold, pressing with a glass or some other object to connect everything finely.
- For the filling, whip the cream cheese with the sugar, cream and vanilla. Add the eggs all at once, then thicken and mix until everything is finely combined and beaten. Add melted chocolate, nutella and butter, continue mixing until everything is finely combined into a uniform mass.
- Cover the cake tin with foil so that water cannot enter the mold. Heat the water, then put the mold in another tin in which we add water to about 2/3 of the mold. Preheat oven to 180 / 350F. Pour the whipped filling onto the base and bake for 15 minutes, then reduce to 150/250 F and continue baking for another 75 minutes.
- Open the oven and place a wooden spoon so that it can cool down. After an hour take the cheescake out of the oven and transfer to the fridge to cool completely, the next 6 hours you should not decorate it.
- Make nutella and chocolate ganache and set aside one cup to decorate. Add hazelnuts to the remaining ganache and pour over the cheescake. Allow to cool completely and squeeze before decorating.
- Stir the ganache that we separated occasionally, and when it has squeezed like a fudge, put it in a decorating bag and decorate the cheescake as desired.
- Pleasant!
