Prep Time: 45 mins - Refrigeration Time for Cheesecake 5-6 hours
Ingredients:
200 grams Digestive Biscuit
20 Ferrero Rocher Chocolate
75 gram Roasted Chopped Hazelnuts + 25 gram for Decorate
250 gram Nutella Hazelnut Chocolate Spread
300 gram Philadelphia Cheese
300ml Whipping Cream
⅛ cups Icing Sugar
¼ cup Melted Butter
Method:
Crust:
Grease the 9-inch loose-bottomed pan springform and line the pan's bottom and side with parchment paper.
Blitz the biscuits in a food processor (or crush them in a bag with a rolling pin!) and mix with the melted Butter.
Press the mixture at the bottom of the pan and refrigerate in the fridge while you make the filling.
Filling:
Whisk the cream cheese, icing sugar, and Nutella until smooth, and set aside in a bowl with an electric mixer.
In a large bowl with an electric mixer, whip the whipping cream until stiff, then add the cream cheese mixture, hazelnuts, and crushed 10 Ferrero Rocher chocolate and fold in.
Spread the mixture evenly over the biscuit base and chill for at least 5-6 hours, preferably overnight.
Once chilled, remove from the tin and drizzle some melted Nutella, sprinkle the remaining crushed hazelnuts and top it up with the rest of the Ferrero Rochers.
Slice and serve cold.
Comments