Directions
- 1Crush 200g of hazelnut wafers using a rolling pin.
- 2Add 200g of Nutella to the crushed wafers and mix well using a spatula.
- 3Transfer the mixture into a springform pan and press it down firmly.
- 4In a bowl, mix 400g of cream cheese, 150g of Nutella, and 50g of icing sugar using a whisk.
- 5Add 300ml of double cream to the mixture and whisk until smooth.
- 6Pour the cream mixture over the base and smooth it out with a spatula.
- 7Melt 100g of milk chocolate and 100ml of double cream in a microwave.
- 8Pour the melted ganache over the cheesecake and smooth it out.
- 9Refrigerate for at least 4-6 hours, preferably overnight.
- 10Crush hazelnuts for decoration.
- 11Decorate with crushed hazelnuts and 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 pinbowlspatulaspoonwhiskspringform pan
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