Ferrero Rocher Cheesecake
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
  1. grease and line a loose bottomed 8inch cake tin
  2. add the digestives and nuts to the butter and mix well
  3. Press down into the bottom of the cake tin
  4. leave to cool down for 15 minutes
  5. 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
  6. Add the nutella and then whisk again to thicken.
  7. You want the mixture to be set and form but not stiff - still some movement
  8. place in the fridge for at least 2 hours
  9. Once you are ready to serve, carefully remove from the tin onto a serving stand
  10. cover the top with the ground hazelnuts
  11. decorate with the Ferrero Rocher halves
  12. **tip - do not add the Ferrero Rocher until the last minute else their weight can make the cheesecake collapse!!!
Recipe by Mummy Mishaps at