It’s been a while since I’ve made a cheesecake, but I’m back. In a big way. I made this for my boyfriend to take to work for his birthday, so devastatingly, I didn’t get to try it. But from all accounts it was a winner. Basically I just adapted my oreo fudge cheesecake (which in turn was an adaptation of my chocolate cherry cheesecake) to suit the delicious and hazlenutty Ferrero Rocher.
For the cake and base:
– 250g chocolate biscuits for the base (I used Arnotts chocolate ripple)
– 80g butter, melted
– 500g cream cheese, softened
– 3/4 cup caster sugar
– 2 eggs
– 300g sour cream
– Teaspoon vanilla extract
– 8 Ferrero Rocher chocolates for in the cake mixture
For the topping:
– 1 small jar of Nutella
– 8 Ferrero Rocher chocolates
Preheat oven to 160°C/140°C fan-forced. Grease a 5.5cm-deep, 24cm base springform pan. Process 250g of chocolate biscuits until mixture resembles fine breadcrumbs, I used a hand-held blender. Add butter. Process to combine. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.
Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating to combine. Beat in vanilla and sour cream until just combined. Fold in broken Ferraros. Spread over biscuit mixture.
Bake for 35 to 40 minutes or until centre is just firm. Turn off oven. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight.
For the topping simply spread Nutella all over the top of the cake (this will help fill cracks, if your cheesecake has cracked like mine always seem to…) and down the sides if you wish. Then arrange the remaining 8 Ferreros on top.
I kind of crumbled the Ferreros around. To make a delightful tower of chocolate.
Isn’t she a beauty?
No go forth and bake!