I was craving cheesecake and ferroer roche chocolate, so you guessed it, I made a Ferroer Roche cheesecake!
I scowered the internet in pursuit of finding my envisioned recipe but most of them weren’t all chocolate, they were a vanilla cheesecake with ferrero bits inside, noooooo my dream ferroer cheesecake wasn’t pictured like that. I thought, why don’t use my recipe for my black forest cheesecake (which I have made a few times and is a success) and omit the topping and add some crushed ferroers in the mix, what a brilliant idea, if I do say so myself! As this was an experiment I didn’t mind if it didn’t work out, but luckily it did work out. The only thing I would change is increase the amount of crushed Ferreros or I could add some hazelnuts in, instead. I felt it lacked that extra bite and texture I was after.
This is good for those who are lovers of chocolate, it’s quite rich for some but I could eat it in one sitting.
Well, at least my family and one of my friends really enjoyed it and that’s the main thing!
I would make it again but next time I will adjust the recipe slightly to make it that extra bit special.
- For the base
- 8 - Oreo cookies (whole)
- 1/2 tbsp - caster sugar
- 40g - unsalted butter, melted
- For the Cheesecake
- 2/1/2 ounces - chocolate, finely chopped
- 230g - cream cheese, at room temperature
- 73g - caster sugar
- 1/4 cup - cocoa powder
- 1 - egg at room temperature (I used medium)
- 4 - crushed Ferrero Roches
- Ferrero Roches
- Some chopped Hazelnuts
- 1. Preheat oven to 175°C. Butter a 9-inch round springform pan or a mini Victoria sponge tin set aside.
- 2. Place the chocolate in a ban marie to melt and stir occasionally once melted, leave to cool.
- 3. Whilst that is melting, make the base. Either process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
- 4. Place the cream cheese, sugar and cocoa powder in a stand mixer bowl beat together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and crushed ferrero roches beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
- 5. Bake until the center just barely wiggles when moved and the top looks dry, about 15-20 minutes. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
- Place a thick layer of Nutella on top of the cheesecake and add some chopped hazelnuts and the top off with a Ferrero Roche.