You are here:
  1. Home
  2. Baking - sweet
  3. Ferrero Rocher Cheesecake


1 Ferrero Rocher Cheesecake

2 Baking - sweet recipes
3
  • thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
Print to PDF
[X]

Print recipe

Ferrero Rocher Cheesecake

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

12 slice(s)

Ferrero Rocher Cheesecake

  • 200 grams Digestive biscuits
  • 100 grams Butter
  • 500 grams double cream, At room temperature
  • 500 grams cream cheese, At room temperature
  • 75 grams icing sugar, (or make your own by milling white sugar)
  • 300 grams milk chocolate
  • 30 Ferrero Rocher Chocolates
  • 50 grams chocolate (white, dark or milk), for drizzling
Add to shopping list
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    For the base:
  1. Grease and line base and sides of springform pan
  2. Add 250g Ferrero Rocher to TM bowl, crush on speed 5 for 15 seconds.
    Set aside in separate bowl.
  3. Melt butter in TM bowl for 2 mins, 100 degrees, speed 1
  4. Add digestive biscuits and crush for 10 seconds, speed 10. Scrape and repeat
  5. Push firmly into base of tin and set in freezer while moving on to next steps
    6. For the cheesecake mixture:
  6. In a clean, dry bowl, make or add icing sugar, beat the cream cheese and reserved crushed ferrero rocher for 30 seconds on speed 5.
    Scrape down sides of bowl with spatula and repeat once
  7. Place chocolate in TM bowl and melt 3 minutes, 50 degrees, speed 2. Set aside in a separate bowl to cool.
  8. Fold through the reserved whipped cream and cooled melted chocolate alternating each
  9. Add cheesecake mixture on top of biscuit base, spread evenly with a spoon
  10. Set cheesecake in fridge for 4+ hours to set (ideally overnight)
    11. To decorate:
  11. Melt chocolate of choice in TM bowl 1 min, 50 degrees, speed 2, scrape down sides and repeat if necessary

    Drizzle over cheesecake using a piping bag or squeeze bottle
  12. Arrange remaining ferrero rocher to decorate

    Optional: add crushed nuts
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Did I miss something? Where is the whipped cream...

    Submitted by Samj412 on 24. December 2023 - 12:24.

    Did I miss something? Where is the whipped cream whipped? I have to do that separately in a clean bowl.. Wish this was part of the steps.. Doesn't say anywhere about whipping cream only that it's in the end to fold in😕

    Login or register to post comments