Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

Do these sweet little cheesecakes remind you of anything in particular? I decided to create a Ferrero Rocher inspired baked cheesecake to celebrate the launch of the new Ferrero Boutique Website.  (To view the website, just click on the lovely chocolate image to the right.)

Chocolate and hazelnut are a winning combination so I have been experimenting to create a triple layered chocolate indulgence which has the same flavours as the delicious Ferrero Rocher Chocolates.

Ferrero Rocher

The delicious journey begins with a chocolatey biscuit base.  We then move on to a decadent creamy chocolate and hazelnut cheesecake filling, and finish with a nutty ganache layer reminiscent of its name sake.

I hope you enjoy my re creation of a chocolate icon.

Ferrero ROcher Cheesecake-2

Cheesecake Filling:

500gm cream cheese

250gm mascarpone

300gm Nutella

200g caster sugar

4 eggs

160gm melted dark chocolate

Biscuit Base:

1 pkt of chocolate ripple biscuits

100g melted butter

Ganache Topping:

200gm dark chocolate

160ml cream

¾ cup chopped unsalted nuts

Ferrero Rocher Cheesecake-3


Preheat oven to 160 degrees.

Mixture requires 24 muffin silicone moulds, sitting on a baking tray for stability.  Fill the tray with one cup of water to make a water bath.

Process biscuits to crumb add melted butter and continue to process until well combined.

Place one T/s of biscuit mix in the base of each of the 24 silicone muffin holes.

Use the bottom of a glass to press the base firmly into place.

Cheesecake base

Process all filling ingredients in the food processor until smooth.

Fill the muffins with the cheesecake mixture.

Bake for approx 20 mins until the cheesecakes appears firm.

Leave the cheesecake to cool while making the ganache topping.

Cheesecake Filling

Place cream and chocolate in a microwave safe bowl and microwave for 1 ½ minutes. Stir and microwave again for 30 seconds.  Remove the ganache from the microwave and continue to stir until the chocolate is completely melted.

Add the chopped nuts and stir. Allow to cool until the mixture is spreadable.

Put an equal amount of ganache on each cheesecake.

Ganache topping

Smooth ganache over each of the cheesecakes.  Leave the ganache to cool at room temperature and then refrigerate the cheesecake whilst still in the moulds overnight or until needed.

Removing silicone bakeware prior to serving.

Ferrero Rocher Cheesecake-4

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