Ferrero Rocher cheesecake! There are some of you who have written to me on Instagram and wanted a recipe for Ferrero Rocher cheesecake. That wish has just been fulfilled! A crispy biscuit with roasted chopped hazelnuts, a delicious and creamy chocolate cheese cream and a delicious and crunchy ganache with Ferrero Rocher. I love Ferrero Rocher and this cake is really a good cake to serve if you have to impress your guests. The cheesecake can advantageously be made one day in advance so that it is completely cold when it is served. For a long time I would like to make a recipe for a chocolate cheesecake and have not just been able to catch the right consistency and taste, but now it finally happened. Enjoy!
Ferrero Rocher cheesecake
Roast hazelnuts in the oven at 200 ° C for 8 minutes until the shell releases the nuts. Blend the nuts so that there are still a few pieces in a foodprocessor. Chop the biscuits into a foodprocessor along with cocoa powder so that they are perfectly painted. Add the chopped hazelnuts. Melt the butter and mix it well with the biscuits to a uniform mass. Pour the biscuit into a spring mold (without bottom and placed on the dish cake to be served on) covered with cake plastic at the edge (my shape is 23 cm in diameter). Press the biscit mass well into the bottom and pres it up the sides, and put the mold in the refrigerator while making the chocolate cream cheese filling.
Chocolate cream cheese filling:
Melt the chocolate in a bowl over a water bath or in the microwave at low heat and let the chocolate cool down a little. Whip cream cheese, vanilla sugar and icing sugar together. Beat the chocolate in the cheese cream. Beat the cream into a very light foam in another bowl and pour it into the chocolate cream cheese and gently whisk to a uniform and creamy mass. Spread the cheese cream on the biscuit base and refrigerate for 2 hours.
Ferrero Rocher ganache:
Melt Ferrero Rocher and milk chocolate in a saucepan at low heat. Remove the pan from the heat and stir in the soft butter until it is completely melted. Warm the cream and glucose syrup up just below the boiling point and pour it into the chocolate mixture and leave it for a while. Then stir in the middle of the pan with a dough scraper until the mass collects and becomes glossy. Pour the ganache onto the cold cake and place it in the refrigerater until the ganache has sat down.
Whip cream, baking soda and cocoa powder for a solid foam. Put the foam in a spray bag with eg. this 2D from Wilton. Decorate the cake with whipped cocoa cream, Ferrero Rocher and gold dust. Keep the cheesecake cool. Enjoy!