Get excited lovely people, this little treasure only requires 15 minutes to make! The hardest part is waiting for it to firm up in the fridge but hey if you want to enjoy it straight away make the mixture up as per the instructions below and do smaller individual serves in pretty drinking glasses.
Ingredients
- 250 g chocolate ripple biscuits
- 200 g Ferrero Rocher chocolates
- 100 g butter melted
- 1 cup thickened cream
- 250 g mascarpone
- 400 g Nutella chocolate hazelnut spread
Method
-
Step 1Grease and line the base of a 20cm spring form cake tin.
-
Step 2Combine biscuit crumbs, 8 Ferrero Rochers and butter in a food processor. Whiz until you have a fine wet crumb mixture.
-
Step 3Press crumbs into the base and ⅔ up the side of spring form tin, pop in fridge.
-
Step 4Whip cream in a bowl with electric mixer until thick and just peaking
-
Step 5Add mascarpone and Nutella to cream, fold through until well combined.
-
Step 6Pour mixture over prepared biscuit base.
-
Step 7Decorate top of cheesecake with remaining 8 Ferrero Rocher chocolates.
-
Step 8Cover with foil and place back in the fridge for at least 6 hours, overnight is better.
-
Step 9For the full cake cut when ready to serve (this will keep your slices looking pretty). Enjoy with a scoop of vanilla ice cream.
Equipment
- 1 electric mixer
Recipe Notes
You will need 6 hours to overnight for setting time.
Cheesecake will keep in the fridge for up to 4 days.
Recipe Reviews (9)
JOIN THE CONVERSATION
Log in Register