I have been making cheesecakes yet again. This time I decided I would attempt to make a favourite of mine. Ferrero Rocher Cheesecake. This took some imagination and a little bit of research. I finally decided to alter a few recipes which I found to make my own.

Ingredients:

• One box of Ferrero Rocher chocolates
• One jar of Nutella
• 1 250g packet of Chocolate Digestive Biscuits
• 100g Butter, melted
• 1 Tub of Double Cream (300ml)
• 1 Tub of Cream Cheese (300g Philadelphia)
• 3 tablespoons of Icing Sugar
• a handful of chopped roasted Hazelnuts (to decorate)

Method:

1. Line the cheesecake tin with baking parchment
2. Crush the digestive biscuits in a mixer and add the melted butter into the mixer. Pulse the mixture till combined.
3. Pour into the cheesecake tin and press down firmly
4. Whip a bit of the cream with the Philadelphia to soften and remove any lumps.
5. Whip the rest of the cream in a separate bowl with the icing sugar
6. Add the softened Philadelphia to whipped cream and mix till just combined
7. Pour the combined cream cheese mixture into the cheesecake tin, smoothing down with a spatula or spoon.
8. Spread a layer of Nutella over the cream cheese mixture.
9. Sprinkle on some roasted chopped hazelnuts
10. Add one whole Ferrero Rocher per slice of cheesecake. (usually 8/10 slices)

Top tips:

• If you are making it in a cheesecake tin, line the tin with baking parchment
• Grease the baking parchment with some butter to make it stick to the inside of the tin
• You can make individual cheesecake pots (see picture above)
• Press the digestive biscuit base down gently with a spoon or fingers if you like getting messy
• Dipping the spoon/spatula in water helps the Nutella layer smooth out

I love making cheesecakes almost as much as I love devouring them. I dare you to give this one a try, you will not be disappointed. Happy Cheesecake making!