A decadently rich and creamy no bake Nutella and Fererro Rocher Cheesecake, topped with hazelnuts and a whipped nutella cream.As cheesecake recipes go, this one for Nutella and Fererro Rocher Cheesecake has to be one of my favourite yet. A deep, creamy smooth nutella cheesecake, topped with hazelnuts, dark chocolate, whipped nutella cream, and fererro rochers. It's rich and decadent, but at the same time incredibly light and smooth. I made this cheesecake last week, and I'm still thinking about it. I had to give away all the leftover slices to stop myself going back for slice after slice as it sat in the fridge. Even Andy, who is not normally a chocolate cheesecake lover, couldn't resist this!
The recipe uses my favourite basic no bake chilled cheesecake method. I've used it before here, here and here, and every time it gives perfect results. This time I've gone all out on the indulgence, and upped the quantity of ingredients, to create a tall, towering treat of a cheesecake. Its the perfect thing for special occasions, and would make a dream birthday cake for cheesecake lovers, topped with a few candles or sparklers.
The technique is so simple; whip up double cream, whip in cream cheese, icing sugar, cocoa powder and nutella, and then fold through some melted chocolate. Pour it over a buttery, biscuit base, leave to chill, and there you have it - Nutella and Fererro Rocher Cheesecake!
Perhaps the only really difficult element is waiting for the cheesecake to cool. The smell of chocolate as it sets in the fridge is just incredible, and so very, very tempting. My mouth watered every time I opened the fridge door!
Nutella, aside from being one of my absolute favourite flavours to bake with, is an ingredient that lends itself beautifully to cheesecake. Its smooth, creamy texture subtly flavours the cheesecake, without being cloying, or over sweet. To finish things off, I've decorated the cheesecake with dark chocolate and chopped hazelnuts. The dark chocolate adds a bitterness which contrasts with the richness of the cheesecake, and the sweetness of the nutella. You could swap it out with milk chocolate though, if you prefer.
The fererro rocher sit upon little pipped swirls of whipped nutella cream. As simple as it sounds, this is simply nutella whipped up with double cream, and it is absolutely heavenly. If you're working a warm kitchen, its a good idea to pop the finished cream into the fridge for about 20 minutes before you begin to pipe with it. This will firm it up and allow you to get neater swirls.
Being so big, the cheesecake will generously feed 10 - 12 people, although you might find yourself struggling not to go back for slice after slice!
- Carefully run a knife around the sides of the tin before trying to release the cheesecake. This will help you achieve a nice, smooth sided cheesecake.
- The cream cheese will be easier to whip, and therefore your finished cheesecake much fluffier in texture, if you allow your cream cheese to come to room temperature before you begin.
- If you don't want to make the nutella cream, you can gently press the fererro rocher directly into the top of the cheesecake straight after you pour the mixture into the tin, and before you put it in the fridge to chill.
- Nutella fans should check out my Fererro Rocher Cupcakes with Nutella Buttercream.
- ----- for the base
- 300g digestive biscuits
- 100g butter, melted
- ---- for the cheesecake
- 375ml double cream
- 900g cream cheese, softened
- 140g icing sugar
- 350g nutella
- 60g cocoa powder
- 2 teaspoons vanilla extract
- 100g dark chocolate
- ----- for the nutella cream
- 40g nutella
- 75ml double cream
- ----- to decorate
- 75g dark chocolate, melted
- 15g chopped hazelnuts
- 8 - 10 fererro rocher
- Grease and line a 23cm spring form tin.
- Put the digestive biscuits in a large zip-loc bag, and bash with a rolling pin until you have achieved fine crumbs. Alternatively pulse in a food processor until the same texture is achieved. Place the crumbs in a large bowl, pour in the melted butter and mix until evenly combined. Tip into the prepared tin, and press down into a even layer with the back of a spoon. Chill in the fridge while you make the cheesecake.
- Pour the double cream into a large bowl, and whisk with electric beaters until the cream forms soft peaks.
- Add in the cream cheese, icing sugar, nutella, cocoa powder, and vanilla extract. Continue to beat until all the ingredients are well combined, and the mixture is thick and fluffy.
- In a bowl over a pan of gently simmering water, melt the dark chocolate. Pour the melted chocolate into the cheesecake mixture and fold to combine.
- Pour the mixture over the prepared base. Smooth down with a palette knife, and leave to chill for at least 3 hours, or preferably over night.
- Gently run a knife around the edge of the chilled cheesecake, and carefully remove from the tin.
- Melt the dark chocolate, and drizzle over the cheesecake. Sprinkle over the chopped hazelnuts.
- To make the nutella cream, whip the nutella and the double cream together, until the mixture forms stiff peaks. Pipe onto the top of the cheesecake, and top each swirl with a fererro rocher.
- Store in the fridge until ready to serve.