Serves 1
Directions
- 1Crush the hazelnut wafers
- 2Add nutella to the wafers and mix together.
- 3Transfer the mixture into a tin and press it down firmly.
- 4Mix together the cream cheese, nutella and icing sugar.
- 5Add the double cream and mix.
- 6Spread the mixture on top of the base and smooth it out.
- 7Melt the milk chocolate and double cream in the microwave.
- 8Pour the completely cold ganache over cheesecake and smooth it out.
- 9Refrigerate minimum 4-6 Hours, preferably overnight.
- 10Crush the hazelnuts for decoration.
- 11Decorate with hazelnuts and ferrero rocher.
Ingredients
- 200 g hazelnut 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 bowlbamboo pestlespatulacake tinspoonwhiskmicrowave
Tips
- Refrigerate for a minimum of 4-6 hours, preferably overnight.
Related recipes
No Bake Pumpkin Cheesecake Delight
American · Dessert
S'mores Ice Cream
American · Dessert
Brownie Stuffed Chocolate Chip Cookies
American · Dessert
White Chocolate Macadamia Nut Cookies
American · Dessert
Fudge Brownies
American · Dessert
Cinnamon Roll Peach Cobbler
American · Dessert40m
Grandma Peggy's Apple Cake
American · Dessert
Blueberry Dump Cake
American · Dessert
Mom's Gooey Sugar Cookie Bars (Greta's)
American · Dessert
Bread Pudding with Whiskey Cream Sauce
American · Dessert1h 1m
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert