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Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

This indulgent chocolate and hazelnut cheesecake features a creamy Nutella filling and a silky ganache topping adorned with elegant Ferrero Rocher candies for a luxury dessert experience.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • ½ cup melted butter
  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • ¾ cup Nutella
  • 3 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • ¾ cup semisweet chocolate chips
  • Ferrero Rocher candies for decoration

Equipment

  • Springform pan
  • Electric mixer
  • Mixing Bowls
  • Rubber Spatula
  • Baking sheet
  • Aluminum foil
  • Saucepan

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and wrap the bottom of a springform pan with aluminum foil to prepare for a water bath.
  2. Mix the chocolate cookie crumbs with the melted butter in a bowl until combined then press the mixture firmly into the bottom of the springform pan.
  3. Bake the cookie crust for 10 minutes then remove it from the oven and let it cool slightly while you prepare the filling.
  4. Beat the softened cream cheese and granulated sugar together in a large mixing bowl using an electric mixer until the consistency is smooth.
  5. Blend the Nutella into the cream cheese mixture until fully incorporated.
  6. Add the eggs one at a time to the batter and mix gently after each addition to avoid incorporating too much air.
  7. Stir in the sour cream and vanilla extract until the cheesecake batter is well combined.
  8. Pour the prepared batter over the baked crust and place the springform pan onto a baking sheet inside a larger pan filled with water.
  9. Bake for 55 to 65 minutes until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven and crack the door open allowing the cheesecake to cool slowly inside for 1 hour to prevent cracking.
  11. Remove the cheesecake from the oven and refrigerate it for at least 6 hours or preferably overnight to set completely.
  12. Heat the heavy cream in a saucepan until it just begins to simmer then pour it over the semisweet chocolate chips in a small bowl.
  13. Let the cream and chocolate sit for 2 minutes before stirring until the ganache is smooth and glossy.
  14. Pour the chocolate ganache over the chilled cheesecake and top with Ferrero Rocher candies for decoration before serving.

Notes

Using a water bath and cooling the cake slowly in the oven with the door cracked are the best ways to ensure a smooth top without cracks.
Ensure that the cream cheese eggs and Nutella are all at room temperature before you begin mixing to achieve a perfectly smooth batter.
For the best texture and flavor development allow the cheesecake to chill in the refrigerator overnight rather than serving it too early.
If you cannot find Ferrero Rocher candies you can substitute them with other chocolate hazelnut truffles or chocolate covered hazelnuts.
Leftover cheesecake can be stored in the refrigerator for up to five days or frozen for up to two months if wrapped tightly.