Serves 1
Directions
- 1Crush 200g hazelnuts wafers.
- 2Add 200g nutella and mix well.
- 3Transfer the mixture into the tin and press it down firmly.
- 4In another bowl, combine 400g cream cheese, 150g nutella and 50g icing sugar.
- 5Whisk until smooth.
- 6Add 300ml double cream and mix well.
- 7Pour the cream mixture over the base and smooth it out.
- 8Melt 100g milk chocolate with 100ml double cream in the microwave.
- 9Pour completely cold ganache over cheesecake and smooth it out.
- 10Refrigerate minimum 4-6 hours, preferably overnight.
- 11Crush hazelnuts for decoration.
- 12Decorate with hazelnuts and ferrero rocher.
Ingredients
- 200 g hazelnuts wafers
- 200 g nutella
- 400 g cream cheese
- 150 g nutella
- 50 g icing sugar
- 300 ml double cream
- 100 g milk chocolate
- 100 ml double cream
- hazelnuts
- ferrero rocher
Equipment
glass bowlwooden tamperspatulatinwhiskmicrowave
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