I think for most people your association with the Ferrero Rocher is christmas or your parents dinner parties. They are something we used to insist on having at Christmas at our house as they were seen as so luxurious… maybe be it was just me and my siblings (shiny things when younger are so appealing!) Now its more associated with slighty kitche or being funny and saying ‘Ambassador you are spoiling us’.
For me I never stopped like the Ferrero Rocher, they combine hazelnut and chocolate, what is not to love. It’s like a grown up spoonsful of nutella! But for some reason they seem to have stopped coming out at Christmas, and you very rarely seem them in shops, they are usually hidden at the bottom on the sweet aisle of the supermarket. When did Ferrero Roche stop being cool?!
Well I have decided to say hurrah for the Ferrero Rocher and I recently found a cheesecake recipe that brings the FR back to life. It was my birthday recently and I had a small wine and cheese soiree with friends as one of my many celebrations and I decided as hostess I was going to make this Ferrero Rocher cheesecake as it just looked simply decadent. The original recipe calls for it to be made as one large one but I decided to go crazy and make enough individual ones seen as I have an abundance of ramekins lying around the flat.
140g unsalted butter
300g digestive biscuits, broken up
500g cream cheese, softened ( I used low-fat cream cheese in mine and worked perfectly)
85g icing sugar
300ml double cream
1 tsp vanilla extract
15 Ferrero Rocher, 5 roughly chopped
4 tbsp hazelnut chocolate spread
25g hazelnuts, roughly chopped
1. Make the cheesecake base first by melting the butter in a small pan over a low heat. Then blitz the biscuits in a food processor until they are a fine crumb. Add the meted butter to the biscuits and pulse until well combined. Tip the biscuit mix either into a 23cm spring form cake tin or into individual ramekins( you will get 10 individual cheesecakes if using ramekins) and press the mix down firmly into the base. Chill while you make the filling.
2. Beat the cream cheese and icing sugar in a bowl until soft. In another bowl whisk the cream and vanilla into soft peaks then fold it into the cream cheese. Stir through the chopped chocolates and spoon the mix on top of the biscuit base ( either large version or individuals). Cover with cling film and put in the fridge to chill. The large version will take at least 6 hours to chill but the small ones take about 2-3 hours until they are fully set.
3. Once the cheesecake has set its time to top it. Place the hazelnut spread in a small saucepan and melt over a low heat for 3-4 mins until runny. Spread the chocolate over the top of each cheesecake ( or the one large one) and sprinkle with chopped hazelnuts and the remaining chocolates.
Chill the cheesecake until you are ready to serve.
This was a massive hit! Its rich and creamy and covered in chocolate and nuts, there is nothing not to love. Of course you can use the basic cheesecake mix as a starting point for creating any kind of cheesecake you like if Ferrero Rocher doesn’t take your fancy. You could make a cookie based one ( Oreos seem to be everywhere), or some soft fruit like blueberries.
If you are having a party or friends round for dinner this is a real winner!