Nutella Ferrero Rocher Cheesecake
I’m excited, made a Nutella cheesecake yesterday. Have to be honest, I am much more likely to chose simple recipes with simple flavours and not a long list of ingredients. Cheesecakes are sweet and heavy enough, why overload them with more sweetness from chocolate?? Same for those crazy recipes that call for chocolate and peanut butter and then some caramel and maybe some cookies on top? nah, no need for that. I mostly go for one flavour. But then yesterday I decided to improvise a bit and made a Nutella Ferrero Rocher Cheesecake. The idea and most of the recipe is from here, I simplified the crust,obviously. Probably, if I had to make a cheesecake tomorrow, I’d stick to a basic vanilla one with fruit or jelly on top, but today is my friend Martin’s birthday, so it calls for a fancy one. People who tried the cake, said it was really nice and tasted like a chocolate bar. My simplified recipe is below 🙂
Nutella Ferrero Rocher Cheesecake
- 200 g biscuits (I used chocolate digestives)
- 80 g butter, melted
- 250 g mascarpone
- 3/4 cup sugar
- 200 ml soured cream
- 80 ml whipping cream (36%)
- 1 teaspoon vanilla extract
- 5 eggs
- 3 tablespoons cornstarch
- 300 g Nutella
- 100 g dark chocolate
Ferrero Rocher Ganache
- 200 g dark chocolate, broken into pieces
- 150 g Nutella
- 240 ml whipping cream
- 2 tablespoons butter, room temperature
- 100 g roasted hazelnuts, chopped
- In a food processor pulse the biscuits to make fine crumbs. Mix with melted butter. The mixture should look like wet sand at this point. Transfer it to the baking tin and press down to the bottom. Let it set in the fridge for 30 minutes.
- Preheat the oven to 160 °C. Using an electric mixer beat the mascarpone with the sugar until well mixed. Add in the soured cream, whipping cream and vanilla, mix again. Beat in the eggs, one at a time mixing well after each addition.Add the cornstarch, mix until smooth. Add in the nutella and melted chocolate, mix one last time until smooth. Pour the batter on the set crust and bake for about 60-75 minutes. The cheesecake is ready when the sides are perfectly set and the centre still jiggles like jelly when you move the pan. Remove from the oven, let cool to room temperature, allow to set in the fridge for at least 4 hours or overnight.
- Once the cheesecake is set, prepare the ganache. In a microwave safe bowl, combine the chocolate, nutella, whipping cream and butter. Heat in the microwave for 1 min, allow to rest for 1 min and mix well. Repeat again, microwave 1 min, rest 1 min and mix until smooth. Reserve half of the ganache in the fridge for decoration later. Add chopped roasted hazelnuts* to the other half of the ganache and pour over the cake. Let set in the fridge.
- After about 3-4 hours, the ganache for decoration should be set and ready to pipe. If it looks too smooth for piping, beat it for a minute or so using an electric mixer. Transfer the ganache to a piping bag with a star tip and pipe a few nice swirls on top of the cake. Can decorate with some extra Ferrero Rocher or whatever your heart desires. I made two of these cakes, one left without any decoration, just the Ferrero Rocher ganache and it was perfect 🙂
* I placed the hazelnuts on a piece of parchment paper and toasted them in the oven for 10 min at 190 °C. Once they cooled down, I removed the skins and processed them in my food processor for 10-20 seconds.