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.

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Ferrero Roche Cheesecake
Yields 9
Indulgent Ferrero Roche Cheesecake
Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
  1. For the base
  2. 8 - Oreo cookies (whole)
  3. 1/2 tbsp - caster sugar
  4. 40g - unsalted butter, melted
  5. For the Cheesecake
  6. 2/1/2 ounces - chocolate, finely chopped
  7. 230g - cream cheese, at room temperature
  8. 73g - caster sugar
  9. 1/4 cup - cocoa powder
  10. 1 - egg at room temperature (I used medium)
  11. 4 - crushed Ferrero Roches
For the decoration
  1. Nutella
  2. Ferrero Roches
  3. Some chopped Hazelnuts
  1. 1. Preheat oven to 175°C. Butter a 9-inch round springform pan or a mini Victoria sponge tin set aside.
  2. 2. Place the chocolate in a ban marie to melt and stir occasionally once melted, leave to cool.
  3. 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. 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. 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.
For decoration
  1. Place a thick layer of Nutella on top of the cheesecake and add some chopped hazelnuts and the top off with a Ferrero Roche.