What’s more delicious than a box of Ferrero Rocher? A decadently rich and gooey cheesecake which takes inspiration from these balls of chocolate and hazelnut goodness.
Place the biscuits in a food processor and blitz until the mix forms course crumbs. Add the butter and sugar to combine. Line the base of a 20cm round spring form pan with baking paper. Tip the biscuit mix in and press down with the back of a spoon to line the base. Refrigerate while you make the filling.
Preheat oven to 160C. Meanwhile place the cream cheese and ricotta in a food processor and process until smooth and creamy. Add the eggs and combine. Finally add the nutella and cornflour and process until well combine. Remove the base from the fridge and pour the filling on top. Smooth over with the back of a spoon.
Bake for 50 minutes until just set and the centre is still a little wobbly. Allow to cool in the tin completely.
To make the ganache, place the chocolate in a small heat proof bowl. Heat the cream until simmering and then pour over the chocolate. Allow to stand for 5 minutes without stirring and then whisk until glossy.
Remove the cheesecake from its tin and place on a serving platter. Top with ganache and place ferrero rochers evenly around the edge. Roughly chop the roasted hazelnuts and sprinkle over the top.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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