Ferrero Rocher Cheesecake

Ingredients:

Base:-
10 Digestive Biscuits
70g Butter

Filling:-
3/4 cup Double Cream (chilled)
1/2 tsp Vanilla Extract
250g Cream Cheese
1/3 cup Fine Sugar
4 Ferrero Rocher chocolates (chopped)

Decoration:-
3 (heaped) tbsp Nutella
Chocolates/Hazelnuts (optional)

Method:

Base:-
1. Melt the butter in a small saucepan.
2. Blitz the biscuits in a food processor to a fine crumb.
3. Combine the two.
4. Press down the crumb in a cake tin and smoothen it with the back of a spoon.
5. Place in the refrigerator.

Filling:-
1. Beat the cream cheese and sugar until it softens.
2. In another bowl, whisk together the cream and vanilla until soft peaks form.
3. Fold the cream into the cream cheese mix.
4. Fold the chocolates in.
5. Spoon over the base and smooth over with a spatula or palette knife.
6. Leave it to chill in the fridge for at least 6 hours or overnight.

Topping:-
1. Melt nutella over a low heat for 3-4 minutes in a saucepan until runny. (Make sure it doesn't boil up)
2. Allow it to cool before spreading or drizzling over top of the cheesecake.
3. Finish with some chocolates or hazelnuts on top.


If there's any problem, do comment below. I'd love to help!