Ferrero Rocher Cheese Cake Recipes

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
• Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
• Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

FERRERO ROCHER CHEESECAKE RECIPE - (4.2/5)

Steps:

• Method (Crust) 1. Combine all ingredients and make sure it's mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan. 2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to) 3. Chill in fridge for around 20 minutes. Method (Cheesecake) 1. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy. 2. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy. 3. Now add thickened cream and chopped Ferrero then fold until it's evenly mixed. 4. Pour over the prepared crust. 5. Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving. 6. Before serving drizzle melted Nutella on top then serve. Method (Toppings) 1. Place Nutella, confectioners sugar and milk in a double boiler, stir until sauce becomes runny add more milk if required.

FERRERO ROCHER CHEESE CAKE.

Steps:

• Place about 3/4 pkt of digestives into a plastic bag and using a
• rolling pin. Crush the biscuits until fine.
• Using a frying pan. Put about 2 tblsp of butter in and mix the crushed biscuit then pour about half a jar of honey into it and keep stirring until it thickens.
• Then place the mixture into a large cake tin or flan dish and flatten it out and slightly up the sides.
• Using a large bowl.
• Empty the 2 tubs of marscapone cheese into it and add a heaped tblsp of icing sugar and 2 teaspoons of vanilla essence. Using a fork. Mix it all together well.
• Then spread the cheese mixture evenly over the biscuit base and place in the freezer for about 30 minutes.
• Then empty the jar of chocolate hazelnut spread into a bowl and mix in the crushed hazelnuts
• Spread the hazelnut mixture over the top of the cheese cake and return to the freezer.
• Using about half pkt of whole hazelnuts.
• Place on a baking tray and roast in a pre heated oven for about 10 minutes.
• Put the roasted hazelnuts into a tea towel and rub them well so the skin comes off.
• Remove cheese cake from freezer and gently press the hazelnuts into the top randomly.
• Then take a handful of ice cream wafers and crush into a powder almost. Then sprinkle over the top of the cheese cake and gently pat down using hand.
• Break up the bars of chocolate into a bowl and melt in a micro wave. Then pour it over the top of the cheese cake and spread it out evenly.
• Place in the fridge for about an hour or until chocolate has set.
• Then Enjoy.