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Virgilio Espinoza Maitan
Virgilio Espinoza Maitan
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Thursday 21 December 2023 15:42:24 GMT
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🍫 Ferrero Rocher Cheesecake Recipe Ingredients Base: • 250g digestive biscuits (or Oreos, optional) • 120g unsalted butter (melted) • 2 tbsp cocoa powder • 2 tbsp crushed hazelnuts (optional for extra crunch) Cheesecake filling: • 600g cream cheese (room temperature) • 200g Nutella • 150g icing sugar (sifted) • 250ml double cream (whipped) • 8–10 Ferrero Rocher (chopped into small pieces) Ganache topping: • 200g dark or milk chocolate • 150ml double cream • 1 tbsp butter Decoration: • Extra Ferrero Rocher • Crushed hazelnuts • Chocolate drizzle ⸻ Method 1. Base 1. Crush the biscuits into fine crumbs (food processor or rolling pin). 2. Mix with cocoa powder, melted butter, and hazelnuts. 3. Press firmly into a springform cake tin (20cm). 4. Chill in the fridge for 30 minutes. 2. Cheesecake filling 1. Beat cream cheese and icing sugar until smooth. 2. Mix in Nutella until fully combined. 3. Gently fold in whipped double cream. 4. Stir through chopped Ferrero Rocher. 5. Spread mixture evenly on top of the biscuit base. 6. Refrigerate for at least 5 hours (overnight is best). 3. Ganache 1. Heat cream until steaming but not boiling. 2. Pour over chopped chocolate. Stir until glossy. Add butter for shine. 3. Cool slightly, then pour over the cheesecake. 4. Decoration • Place whole Ferrero Rocher chocolates on top. • Drizzle extra Nutella or ganache. • Sprinkle with crushed hazelnuts for texture. ⸻ Tips • For extra indulgence, mix some crushed wafers or cornflakes into the base (like your photo). • Use a hot knife to slice clean portions. • Keep refrigerated until serving.
🍫 Ferrero Rocher Cheesecake Recipe Ingredients Base: • 250g digestive biscuits (or Oreos, optional) • 120g unsalted butter (melted) • 2 tbsp cocoa powder • 2 tbsp crushed hazelnuts (optional for extra crunch) Cheesecake filling: • 600g cream cheese (room temperature) • 200g Nutella • 150g icing sugar (sifted) • 250ml double cream (whipped) • 8–10 Ferrero Rocher (chopped into small pieces) Ganache topping: • 200g dark or milk chocolate • 150ml double cream • 1 tbsp butter Decoration: • Extra Ferrero Rocher • Crushed hazelnuts • Chocolate drizzle ⸻ Method 1. Base 1. Crush the biscuits into fine crumbs (food processor or rolling pin). 2. Mix with cocoa powder, melted butter, and hazelnuts. 3. Press firmly into a springform cake tin (20cm). 4. Chill in the fridge for 30 minutes. 2. Cheesecake filling 1. Beat cream cheese and icing sugar until smooth. 2. Mix in Nutella until fully combined. 3. Gently fold in whipped double cream. 4. Stir through chopped Ferrero Rocher. 5. Spread mixture evenly on top of the biscuit base. 6. Refrigerate for at least 5 hours (overnight is best). 3. Ganache 1. Heat cream until steaming but not boiling. 2. Pour over chopped chocolate. Stir until glossy. Add butter for shine. 3. Cool slightly, then pour over the cheesecake. 4. Decoration • Place whole Ferrero Rocher chocolates on top. • Drizzle extra Nutella or ganache. • Sprinkle with crushed hazelnuts for texture. ⸻ Tips • For extra indulgence, mix some crushed wafers or cornflakes into the base (like your photo). • Use a hot knife to slice clean portions. • Keep refrigerated until serving.
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iyak well
iyak well

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