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Start Your New Year with a Ferrero Rocher Cheesecake

Look at this. Isn’t this yummy? This is a Ferrero Rocher Cheesecake in all its glory.

 

Instagram has helped really bring out the foodie within us all. These nifty 1 minute videos really can make your mouth water. A few days ago, I saw a Tastemade video about Ferrero Rocher Cheesecake but it had a few elements missing in the recipe and in the video.

https://www.instagram.com/p/Br-t4binWJw/

So with necessity being the mother of invention and some good ol’ kitchen based intuition, I put up the missing pieces and et voila, ended up with a scrumptious Ferrero Rocher Cheesecake!

You will need

  • Ferrero Rochers, the more the merrier
  • 1 slab of milk chocolate, for cooking
  • 1 cup of cream
  • 2 cups sugar
  • 2 cups cream cheese
  • 6 egg yolks
  • 4 tbsp butter
  • 1 1/2 cup sour cream
  • 1 tbsp almond essence
  • 1 box of digestive biscuits
  • oil spray/oil for greasing the pan

Method:

  • In a chopper, crush the digestive biscuits into a fine grainy mix and slowly add ferrero rochers (maybe 5-6) and then add melted butter (about 2-3 tbsp).
  • Once the paste/base is fine enough with no lumps or chunks, spread it evenly in a greased pan.
  • Put this pan into the fridge. For best results leave it for as long as you can. Overnight works really well.
  • In a mixing bowl, add cream cheese, sugar (abt 1/2 cup), almond essence, sour cream and egg yolks and mix well. You can mix it with a spatula, you’ll still get good results.
  • Pour this mixture onto the refrigerated base and put it in a preheated oven (160 degrees) and keep checking on it. Once it’s done, then get started on the topping. The cake should be a little wobbly but firm.
  • In a bowl for the topping, use a double boiler. Melt the milk chocolate, add butter, cream and some leftover sugar. Spread this ganache over the cake and refrigerate again. Top with the ferrero rochers.
  • Serve and don’t forget to act all posh because this recipe is REALLY POSH!

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