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Choc-hazelnut cheesecake with hazelnut wafer crumbs
Choc-hazelnut cheesecake with hazelnut wafer crumbs
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Decadent Nutella-swirled tribute to Ferrero Rocher with chocolate chips sprinkled on top.
Ingredients:
  • 250g pkt Nice biscuits
  • 150g pkt hazelnuts, roasted, skins removed
  • 100g unsalted butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 300g ctn sour cream
  • 100g (1/2 cup) caster sugar
  • 90ml (1/3 cup) amaretto liqueur (optional)
  • 3 eggs
  • 320g (1 cup) Ferrero Nutella, warmed slightly
  • 8 plain wafers
  • Ferrero Rocher chocolates, to decorate
Instructions:
  • Combine the biscuits and 75g (1/2 cup) of hazelnuts in a food processor. Pulse until finely crushed. Add the butter and pulse until mixed. Press the mixture firmly into a 23cm (base measurement) springform pan and refrigerate for 30 minutes to chill.
  • Preheat the oven to 160C. Blend cream cheese, sour cream, sugar, and amaretto in a food processor until smooth. Incorporate the eggs and blend until fully mixed.
  • Layer half of the creamy cheese mixture onto the biscuit base, then add dollops of Nutella. Pour the rest of the cream cheese mixture on top and swirl with a skewer. Bake for 1 hour and 10 minutes until set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 2 hours. Chill in the fridge for at least 4 hours, or overnight, before serving.
  • Pulse wafers, salt, and remaining hazelnuts in a food processor until coarsely chopped. Sprinkle mixture over cheesecake and garnish with Ferrero Rocher chocolates.

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