Directions
- 1Crush 200g hazelnuts wafers using a rolling pin.
- 2Add 200g Nutella and mix well.
- 3Transfer the mixture to a springform pan and press it down firmly.
- 4In a bowl, mix 400g cream cheese, 150g Nutella, and 50g icing sugar using a whisk.
- 5Add 300ml double cream and whisk again until smooth.
- 6Spread the cream mixture evenly over the base.
- 7Melt 100g milk chocolate with 100ml double cream in the microwave.
- 8Pour the melted ganache over the cheesecake and smooth it out.
- 9Refrigerate for at least 4-6 hours, preferably overnight.
- 10Crush hazelnuts and use them to decorate the cheesecake along with Ferrero Rocher chocolates.
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
- 0 hazelnuts
Equipment
rolling pinbowlspatulaspoonspringform panwhisk
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