Ferrero Rocher Cheesecake (no-bake)
This no-bake Ferrero Rocher cheesecake is easy, quick and utterly delicious. A decadent no-bake chocolate cheesecake filling sits on top of an oaty, chocolate and hazelnut biscuit base and Ferrero Rocher chocolates crown the top. Make it for Christmas or any other time a dazzling dessert is required
Servings: 12 People
Calories: 535kcal
Equipment
- 8-inch deep-sided springform cake tin
Ingredients
For the Base
- 200 g Hobnob biscuits or Digestives or Graham Crackers
- 30 g Blanched hazelnuts
- 30 g Dark chocolate
- 100 g Butter
For the Cheesecake Filling
- 400 g Full-fat cream cheese Philadelphia is best
- 60 g Caster sugar
- 120 g Dark chocolate
- 80 g Milk chocolate
- 2 tablespoons Soured cream or Greek yoghurt
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon juice
- Pinch of salt
- 200 ml Double cream
For the Caramel Sauce
- 40 g Caster sugar
- 40 g Light brown sugar
- 25 g Butter
- 75 ml Double cream
- ½ teaspoon Vanilla extract
For Decoration
- 200 ml Double cream
- 10-15 Ferrero Rocher chocolates
- 45 g Blanched hazelnuts
Instructions
Make the base
- Put the Hobnob biscuits, 30g chocolate and 30g hazelnuts into the bowl of a food processor and blitz until they resemble fine breadcrumbs.
- Melt the butter and stir in the cookie crumbs.
- If the removable base of your cake tin has a lip around the edge (many do) then flip it over and use the flatter side. Secure in place with the springform mechanism then press the biscuit base into the tin using the back of a spoon.
Make the Cheesecake Filling
- Melt the chocolate using a bain-marie or in short bursts in a microwave. Stir until smooth then set aside to cool (for no more than 5 minutes).
- Beat the cream cheese, caster sugar and salt together with electric beaters until smooth. Beat in the vanilla extract, lemon juice and soured cream.
- Take a large spoonful of the cheesecake batter and briskly stir it into the melted chocolate until smooth. It will be quite thick.
- Next, add this chocolate mixture into the remaining cheesecake batter then beat until smooth.
- Pour the double cream into the batter and beat gently until the cream is mixed in. It should thicken well but if it seems loose continue to mix until it firms up. It's ready when a spoonful needs encouragement (a sharp tap) to drop off the spoon.
- Spoon ½ of the cheesecake filling onto the base and spread it out well, ensuring it reaches the sides of the pan. Level, using an angled palette knife, then repeat with the remaining filling.
- Smooth the top, cover and refrigerate for at least 6 hours or until set.
Make the Caramel Sauce
- Make the caramel sauce by cooking the sugars, butter, and cream together over a gentle heat until dissolved.
- Increase the heat and cook to 105C/ 221F (use a food thermometer to ensure you don't over or under cook it). Take off the heat and mix in salt and vanilla extract then cool completely.
Decoration
- Whip the cream to the soft peak stage.
- Pipe a 1cm border right around the edge of the cheesecake with the cream. This will stop the sauce from running over the edge of the cheesecake.
- Pour the caramel sauce into the centre and spread it out.
- Pipe rosettes around the edge of the cheesecake with the remaining cream.
- Chop the nuts and scatter into the centre of the cheesecake.
- When ready to serve top each cream rosette with half of a Ferrero Rocher chocolate (or a whole one if feeling extravagant).
- Chop another 2-3 chocolates roughly and pile into the centre. Serve straight away as the wafer inside of the chocolate will soften over time.
Notes
- Use a deep-sided springform cake tin - it will be easy to remove the set cheesecake from this. If the base has a lip around the edge, flip it over and secure in place before using
- Press the biscuits down to create a well packed and firm base on which to spread the cheesecake filling, but don't press down excessively as it will be hard to remove from the base of the tin
- Consider using a circle of baking parchment in the base of the tin if you are worried about the bottom of the cheesecake sticking
- This recipe has been created using full-fat Philadelphia cream cheese as it is reliably full-flavoured and it has a thick consistency. Own brand and reduced-fat versions can be much softer and due to this, I cannot recommend them as substitutions. Using them may mean that the cheesecake does not set sufficiently
- I don't recommend using entirely milk chocolate. The end result will lack that deep chocolate taste and likely be very sweet - possibly too sweet. Nor do I recommend using purely dark chocolate. It's too rich and overpowers the flavour of the hazelnuts in the rest of the cheesecake
- Remember to mix a little cheesecake batter into the melted chocolate and then add this mixture back into the rest of the batter. The chocolate is less likely to seize if this step is taken
- Run a sharp knife between the cheesecake and the edge of the tin before popping the springform mechanism open. Next use a knife to release the biscuit base from the tin - once inserted, run the knife around until you feel the entire cheesecake loosen
- Don't forget to pipe a line around the edge of the cheesecake - it helps hold the caramel sauce in place
- Remember not to add the chopped Ferrero Rocher chocolate until the point of serving as the wafer inside will soften if added ahead of time, especially when refrigerated (but it's still tasy, so don't worry about lefovers
Nutrition
Calories: 535kcal | Carbohydrates: 41g | Protein: 10g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 412mg | Potassium: 308mg | Fiber: 3g | Sugar: 28g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg