Ferrero Rocher Nobake Cheesecake

An indulgent and delicious cheesecake to die for

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line the base of an 8" split tin with parchment paper. Crush 200g hazelnut wafers in a large mixing bowl. Add 200g Nutella and mix well. Press mixture firmly into the baking tin and smooth the top.

Step 2

In a large mixing bowl, add the cream cheese, nutella and icing sugar and mix until fully combined. Then add the double cream and mix until fully combined.

Step 3

Place 100g of milk chocolate and 100ml of double cream in a bowl and microwave for 1 minute. 2 blasts of 30 seconds works best. Mix to combine. Once the ganache has completely cooled, pour over the top of the cheesecake.

Step 4

Refrigerate for 4-6 hours, preferably overnight, for best results.

Step 5

Add crushed hazelnuts around the edge. Add a Ferrero Rocher for each slice