Directions
- 1Crush 200g hazelnuts wafers using a rolling pin.
- 2Add 200g Nutella to the crushed wafers and mix well using a spatula.
- 3Transfer the mixture to a cake tin and press it down firmly using a spoon.
- 4In a bowl, mix together 400g cream cheese, 150g Nutella, and 50g icing sugar using a whisk.
- 5Add 300ml double cream and mix until smooth.
- 6Spread the cream mixture over the wafer base and smooth it out with a spoon.
- 7Melt 100g milk chocolate with 100ml double cream in the microwave.
- 8Pour the melted chocolate ganache over the cheesecake and smooth it out.
- 9Refrigerate for at least 4-6 hours, or 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
- 1 hazelnuts
Equipment
rolling pinmixing bowlspatulaspoonwhiskcake tinparchment paperknifemicrowave
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