How’s this for a showstopper dessert? This nutella cheesecake starts with a chocolaty Oreo base, then a creamy filling full of Nutella flavour, topped with rich chocolate ganache and decorated with Ferrero Rochers – this will excite all chocoaholics!
What you need
4 tablespoons butter, melted (57g)
400g jar of nutella
110g icing sugar
500g cream cheese, softened
300ml thickened cream
110g dark chocolate, chopped
½ cup cream
10 Ferrero Rochers
toasted flaked almonds
What to do
Line the base of a 20cm springform pan with baking paper. Butter the sides generously and also line the sides with baking paper.
In a food processor blitz oreo biscuits until they become fine crumbs. Add melted butter and blitz again until combined. Press the mixture into the base of the springform pan (do not push up the sides) and place into the freezer to set.
With an electric mixer, add the nutella and icing sugar and beat on medium speed until combined. Add the cream cheese and beat at high speed until well combined. Add the cream and beat for 2 minutes until it looks creamy and mousse-like.
Pour into the springform pan and smooth out the top evenly, then place into the fridge to set for 3 hours.
For the ganache, heat up cream until it’s almost boiling. Then pour over the chocolate and set aside for 5 minutes for the chocolate to melt. Then stir until all combined and set aside for 15 minutes to cool and thicken.
Pour over the top of the cheesecake and decorate with Ferrero Rochers and toasted flaked almonds. Place cheesecake in the fridge to set overnight.
This cheesecake is absolute heaven and incredibly delicious!
Note: the filling is a bit on the soft side, so I would suggest adding some gelatin to the recipe if you prefer a firmer cheesecake.