Devilishly rich, creamy, smooth and velvety… just one bite of this Ferrero Rocher Nutella Cheesecake will send you straight to seventh heaven!
Ingredients:
FOR THE CRUST- 2-1/2 cups (290g | 10.1oz) graham cracker crumbs
- 1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed
- 1/2 cup (75g | 2.6oz) roasted hazelnuts, finely chopped
- 1/4 cup (50g | 1.75oz) granulated sugar
- 1/2 cup (120g | 4.2oz) butter, at room temperature
- 1/2 cup (150g | 5.3oz) Nutella
FOR THE NUTELLA CHEESE FILLING
- 3- (227g | 8oz) packages full fat cream cheese
- 1 cup (227g | 8oz) 14% fat sour cream
- 3/4 cup (150g | 5.25oz) granulated sugar
- 1/3 cup (80ml) whipping cream
- 1 tbsp pure vanilla extract, (store-bought or homemade)
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- 5 large eggs
- 3 tbsp corn starch
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- 1-1/2 cups (450g | 15.9oz) Nutella
- 1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted
- FOR THE NUTELLA HAZENLUT GANACHE
- 1-1/2 cup (225g | 7.9oz) semi-sweet chocolate, finely chopped
- 1/2 cup (150g | 5.3oz) Nutella
- 1 cup (240ml) whipping cream
- 2 tbsp butter, at room temperature
- 2/3 cup (100g | 3.5oz) roasted hazelnuts, finely chopped
- GARNISH
- 1 cup Nutella Ganache (reserved from above)
- 13 Ferrero Rocher
Instructions:
TO MAKE THE CRUST- Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
- Combine the graham cracker crumbs, Rice Krispies, chopped hazelnuts and sugar together in a large mixing bowl.
- Get full recipe==>>eviltwin.kitchen
