Nutella Cheesecake with Ferrero Rocher and Peanut Brittle Topping
We had a very successful charity bake off competition and this beauty was one of the front runners! Sharon Brink, the very talented baker, has shared her successful recipe which she calls "foolproof" to enjoy with your next function! This is so quick that I had to get the recipe.
A decadent and luxuriously creamy vanilla cheesecake, which is indulgent on its own, but this one is then infused and topped with Nutella (the fancy chocolate spread!) and just to go completely over the top – it is decorated with the beautifully golden Ferrero Rocher balls. I dare you not to salivate!
This is so decadent and impressive while being so easy to prepare. She has adapted this recipe to create this wonderful cheesecake for us to enjoy;
Biscuit Base –
- 2 boxes Romany Creams or digestive biscuits
- 140g unsalted butter
Cheesecake Filling –
- 300ml double cream
- 1 teaspoon vanilla extract or vanilla bean paste
- 500g full-fat cream cheese, at room temperature
- 2 heaped tablespoons Nutella
- 85g icing sugar, sifted
- 5 Ferrero Rocher chocolates, cut into small pieces
- 4-5 (heaped) tablespoons Nutella, for spreading or drizzling
- Peanut Brittle, broken into pieces or 25g chopped hazelnuts
- Ferrero Rocher chocolates
- To make the cheesecake base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon or glass to smooth over, place in the refrigerator to chill whilst you make the filling.
- To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally, fold through the chopped chocolates.
- Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or overnight.
- Once the cheesecake has set, place the chocolate hazelnut spread in a small saucepan and melt over a low heat for 3-4 minutes until runny – be careful not to boil the Nutella or get it too hot.
- Allow the Nutella to cool slightly before spreading or drizzling over the top of the cheesecake. Finish by decorating with the remaining chocolates and some peanut brittle.
- Serve chilled. Enjoy!