Ferrero Rocher Cheesecake
Author: Jenny Paulin
Serves: 13
- 300g digestives - bashed into crumbs
- 25g ground hazelnuts
- 100g unsalted butter, melted
- 3 tbsp Nutella
- 300g cream cheese
- 200g mascapone
- 300ml double cream
- 50g (approx) ground hazelnuts
- 7 Ferrero Rocher, cut in half
- grease and line a loose bottomed 8inch cake tin
- add the digestives and nuts to the butter and mix well
- Press down into the bottom of the cake tin
- leave to cool down for 15 minutes
- Meanwhile to make your cheesecake, simply place the cream and cream cheese into a bowl and beat with a whisk until firm - but not too firm
- Add the nutella and then whisk again to thicken.
- You want the mixture to be set and form but not stiff - still some movement
- place in the fridge for at least 2 hours
- Once you are ready to serve, carefully remove from the tin onto a serving stand
- cover the top with the ground hazelnuts
- decorate with the Ferrero Rocher halves
- **tip - do not add the Ferrero Rocher until the last minute else their weight can make the cheesecake collapse!!!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2015/01/ferrero-rocher-cheesecake.html
3.5.3228