Ferrero Rocher Cheesecake

Ingredients-

For the base-

400g of digestive biscuits, crushed

125g of unsalted butter, melted

For the filling-

300ml of double cream

1 teaspoon of vanilla extract or vanilla bean paste

500g of full-fat cream cheese, at room temperature

1/2 cup of icing sugar, sifted

5 Ferrero Rocher chocolates, cut into small pieces

Toppings-

4 tablespoons of Nutella

Chopped hazelnuts

Ferrero Rocher chocolates

Method-

1. Lightly grease the bottom of 23cm springform cheesecake tin.

2. Base: Place the biscuits in a food processor and blitz until the biscuits are fine. Then mix into the melted butter and tip into the greased tin. Press down firmly and then place in the fridge whilst you make the filling.

3. Filling: Place the vanilla and cream in a large mixing bowl, whisk until the cream has formed soft peaks. Then fold in the cream cheese and icing sugar until fully incorporated, then fold in the chopped Ferrero Rocher chocolates.

4. Spoon this mixture onto the biscuit base and smooth over with a spatula. Place a little tin foil over the top of the cheesecake and then place back in the fridge for at least 6 hours or overnight.

5. Once the cheesecake has set add the Nutella to a small saucepan, melt on a low heat for 3-4 minutes or until it’s slightly runny. Then allow to cool for a few minutes and then spread over the top of the cheesecake, decorate the cheesecake with the Ferrero Rocher chocolates and some finely chopped hazelnuts. Place back in the fridge for another hour and then serve.