Ferrero Rocher Cheesecake

Ferrero Rocher cheesecake

For the base

1.Crackers/Biscuits-250 gm

Cocoa powder-3 tbsps

Sugar-5-6 tbsps

In a mixie crush together all the above ingredients.

I used a mixture of crackers and Oreos.If you are using sweet biscuits,omit the sugar mentioned.If you are using Oreos/any chocolate biscuits,then no need to add the cocoa powder .

2.Unsalted butter-125 gm(melted)

Lightly grease a spring foam pan with butter.(If you don't have a spring foam pan,place a piece of cling film/wrap on a round cake tin sothat the film extends the sides of the tin).Mix the melted butter with the biscuit powder and press this into the base and sides of the pan.Chill this for 20-30 minutes.

3.Hazelnut-200 gm

Dry roast the hazelnuts in a preheated oven at 160 C for around 10-12 minutes,half way stirring the nuts for evenly roasting .

Blend the still warm hazelnuts to a paste.

4.Cream cheese-500 gm

Sugar-3/4 cup

Vanilla essence-1 tsp

Whipping cream-3/4 cup

Add all the above ingredients to the hazelnut paste & blend into a smooth paste/cream.

Pour this over the chilled biscuit base and spread evenly.Now chill this for another 30 minutes till firm.

5.Dark/Milk Chocolate-170 gm

(I used a mix of both the chocolates)

Whipping cream-3/4 cup

Sugar powder-2-3 tbsps

Microwave the cream and chocolate together in a bowl for 1 minute (in two 30 seconds burst) and stir until the chocolate is melted & fully incorporated.Stir in the sugar powder.

Pour this over the cheesecake.Slightly spread the chocolate evenly over it.Decorate with Ferrero Rocher Chocolates and let it cool overnight or 2-3 hours.

Once cooled,remove it from the spring foam pan and

slice into triangles and serve.

For video link https://fb.watch/l42qpxEODO/