Good morning peeps... just some Wednesday motivation for those chocolate lovers...Ferrero and Nutella Cheesecake
----- for the base
300g digestive biscuits
100g butter, melted
---- for the cheesecake
375ml double cream
900g cream cheese, softened
140g icing sugar
60g cocoa powder
2 teaspoons vanilla extract
100g dark chocolate
----- for the nutella cream
75ml double cream
----- to decorate
75g dark chocolate, melted
15g chopped hazelnuts
8 - 10 fererro rocher
Grease and line a 23cm spring form tin.
Put the digestive biscuits in a large zip-loc bag, and bash with a rolling pin until you have achieved fine crumbs. Alternatively pulse in a food processor until the same texture is achieved. Place the crumbs in a large bowl, pour in the melted butter and mix until evenly combined. Tip into the prepared tin, and press down into a even layer with the back of a spoon. Chill in the fridge while you make the cheesecake.
Pour the double cream into a large bowl, and whisk with electric beaters until the cream forms soft peaks.
Add in the cream cheese, icing sugar, nutella, cocoa powder, and vanilla extract. Continue to beat until all the ingredients are well combined, and the mixture is thick and fluffy.
In a bowl over a pan of gently simmering water, melt the dark chocolate. Pour the melted chocolate into the cheesecake mixture and fold to combine.
Pour the mixture over the prepared base. Smooth down with a palette knife, and leave to chill for at least 3 hours, or preferably over night.
Gently run a knife around the edge of the chilled cheesecake, and carefully remove from the tin.
Melt the dark chocolate, and drizzle over the cheesecake. Sprinkle over the chopped hazelnuts.
To make the nutella cream, whip the nutella and the double cream together, until the mixture forms stiff peaks. Pipe onto the top of the cheesecake, and top each swirl with a fererro rocher.
Store in the fridge until ready to serve #yumminess #todiefor #loveit#divine#shoponline #www.sweetandsoda.co.za