Ferrero Rocher Cheesecake

I’m always up to try anything flavoured ‘Ferrero Rocher’. My eyes light up when I see Ferrero Rocher ice cream in little boutique ice-cream shops. So when my birthday came around what better cake to make then one inspired by these little golden balls of pure delight.

My cake ‘media’ of choice was the humble Cheesecake, I wanted to be sure the true intense flavour of the Rocher could really be captured and not lost in a cake like a light and airy sponge. I wanted a rich intense flavour with every element of the cake more decadent and packed full of more scrumptious calories then the next. This cake certainly is overkill on the calorie scale, this is not a cake your thighs want you to make on a weekly basis!

This cheesecake is absolutely delicious! You’ll only need a slither of it to satisfy your needs so one cake goes along way.

Ferrero Rocher Cheesecake

Original creation by


For the Cake:

  • 350g (8 oz) plain chocolate cookies (I used Arnott’s Choc Ripple)
  • 90g (3 oz) unsalted butter, melted
  • 750g (26 oz) cream cheese, chopped
  • 2 1/2 tbs cornflour
  • 3 eggs
  • 150g (5 oz) caster sugar
  • 220g (8 oz) Nutella
  • 300ml (10 oz) sour cream
  • 1tsp vanilla extract
  • 100g (3 1/2 oz) Roasted Hazelnuts
  • 5 Ferrero Rochers, halved

For Cake Decoration:

  • Chocolate cooking buttons – melted and pipped into decorative triangles
  • Whipped Cream
  • Ferrero Rochers, halved
  1. Preheat oven to 200°C (400f) and line a 23cm springform cake tin with baking paper.
  2. Finely crush cookies in a processor, then pour in melted butter and pulse to combine. Press cookie mixture into the base of the prepared cake tin. Bake for 8 minutes, then remove tin from the oven and reduce temperature to 160°C (320f).
  3. Meanwhile, place cream cheese in a clean processor bowl with cornflour, eggs and 100g (3oz) sugar. Process until smooth, then add Nutella and process until combined.
  4. Pour half the mixture over the biscuit base, then scatter around the roasted hazelnuts and Ferrero Rochers. Cover with the remaining Nutella mixture. Bake for 45 minutes until set.
  5. Meanwhile, place sour cream in a bowl with the remaining sugar and vanilla extract and mix until combined.
  6. Remove cheesecake from oven and top with sour cream mixture, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door slightly ajar until completely cooled, then chill overnight.
  7. When ready to serve, remove cake from tin and place on a platter. Decorate with whipped cream, ferrero rochers and chocolate triangles.

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