Who doesn't love Nutella, and when we saw PHOODIE pair the amazing chocolate hazelnut spread with cheesecake we were left drooling!
We've got the very delicious recipe for you below.
(To make a 23cm cheesecake)
250g Arnott’s Choc Ripple biscuits (or similar, just a plain chocolate cookie-style biscuit)
100g unsalted butter
500g of cream cheese, softened
110g icing sugar
300ml thickened cream
440g of Nutella
200g milk chocolate (buttons or other, for the ganache)
100ml thickened cream (for the ganache)
20 Ferrero Rochers (10 inside the cream cheese filling and 10 crushed on top)
1) Crush biscuits to a sand like consistency either in a food processor or in a bowl / on the bench with a rolling pin.
2) Place crushed biscuits into a bowl (if not in one already) and add melted butter. Mix well and transfer to 23cm springform tin.
3) Press evenly into the base of the tin, not up the sides. Place this into the fridge.
4) In an electric mixer combine your nutella and sifted icing sugar. When 90% combined, add in your softened / room temp cream cheese and combine at high speed.
5) When this is all completely combined, add in cream and mix on high speed. It will become rather pale in colour and mousse-like in texture.
6) Chop 10 of the Ferrero’s into large pieces and on a slow speed add these to the cheesecake mixture. Mix for about 15 seconds only as you don’t want them to completely turn to dust.
7) Transfer cheesecake filling to tin, making sure to spread it evenly, (see pic below) and place in fridge overnight.
8) The next day, place the chocolate and the cream into a pot on the stove and melt over a medium heat, stirring the ENTIRE time. Once combined, remove from heat, allow to cool slightly and then spoon evenly over the top of the cheesecake. You only want this later to be about 4mm thick so you may not need all of the ganache. If you do this slowly you can control the thickness of this layer better! I often end up with spare and serve it heated on the side of each slice.
9) Scatter the remaining 10 (chopped) Ferreros on top of the ganache and then place cheesecake straight back in the fridge for at least 3 hours.
This blog originally appeared on Phoodie, and can be found here. It has been republished with permission. Also follow Phoodie on Facebook for more amazing and tasty treats!