Ferrero Rocher Cheesecake
Ingredients
For the crust:
2 cups (200g) crushed Oreo cookies
5 tbsp melted butter
For the filling:
24 oz (680g) cream cheese, softened
1 cup Nutella
1 cup heavy cream
¾ cup powdered sugar
1 tsp vanilla extract
10–12 Ferrero Rocher chocolates, chopped
1 tbsp gelatin + 3 tbsp hot water (optional for firmness)
For the topping:
½ cup Nutella (slightly warmed)
8–10 Ferrero Rocher chocolates for decoration
Crushed hazelnuts (optional)
Instructions
1. Make the crust
1. Mix crushed Oreos with melted butter.
2. Press into the bottom of a springform pan.
3. Chill in the fridge for 15 minutes.
2. Prepare the filling
1. Beat cream cheese and powdered sugar until smooth.
2. Add Nutella and vanilla; mix well.
3. In another bowl, whip heavy cream to stiff peaks.
4. Fold whipped cream into the Nutella mixture.
5. Add the chopped Ferrero Rocher pieces.
6. (Optional but recommended) Dissolve gelatin in hot water and mix it into the filling to help it set firmly.
3. Assemble
1. Pour the filling over the crust.
2. Smooth the top with a spatula.
3. Refrigerate for at least 6 hours (overnight is best).
4. Add the topping
1. Warm the Nutella slightly (so it spreads easily) and pour over the chilled cheesecake.
2. Decorate with whole Ferrero Rocher chocolates.
3. Sprinkle crushed hazelnuts if desired.
Serve & Enjoy!
