equipment

  • 1 electric mixer

Ingredients

  • 250 g chocolate chip cookies ripple
  • 200g Ferrero Rocher chocolates Raffaello
  • 100g melted butter
  • 1 cup clotted cream
  • 250 g mascarpone
  • 400g Nutella chocolate hazelnut spread

Method

  • STEP 1 grease and base line a 20cm spring form cake pan.
  • STEP 2 Combine cookie crumbs, 8 Ferrero Rocher and butter in a food processor. Whiz until a moist mixture well.
  • STEP 3 Press crumbs into the base and ⅔ the side of the spring form tin, pop it in the fridge.
  • Step 4 Whip the cream in a bowl with electric mixer until thick and its peak
  • STEP 5 Add the mascarpone and Nutella to cream, fold through until well combined.
  • STEP 6 Pour the mixture over the base of prepared biscuits.
  • STEP 7 decorate top with remaining cheese 8 Ferrero Rocher chocolates.
  • STEP 8 Cover with plastic wrap and refrigerate for at least 6 hours, overnight it is better.
  • STEP 9 For the full cut the cake just before serving (this will keep your slices looking pretty). Enjoy with a scoop of vanilla.

Notes

Use a food processor or electric mixer. You will need six hours a night for the time setting. If you want to enjoy this little treasure a lot 'faster, serve in individual glasses, if you are not concerned about the firmness you can eat them right away! Cheesecake / s will keep in the refrigerator for a maximum of 4 days.