Name: No-bake Ferrero Rocher Cheesecake
Prep time: 100 min
Cook time: 100 min
Yield: 8
Ingredients: Crust:; 200g digestive biscuits , finely crushed; 100g butter , melted; Filling:; 460ml LANCEWOOD® Medium Fat Plain Cream Cheese (2 tubs); 250ml Nutella; 140ml icing sugar; 5ml vanilla essence; 250ml cream , whipped until thick; 16Ferrero Rocher Chocolate; 15ml gelatine; 45ml water; To decorate (optional):; 50ml hazelnuts , chopped; 30ml chocolate sauce

8 Serves/Makes

Cooking Time: Prep Only

Ingredients

Crust:

200 g digestive biscuits , finely crushed

100 g butter , melted

Filling:

460 ml LANCEWOOD^® Medium Fat Plain Cream Cheese (2 tubs)

250 ml Nutella

140 ml icing sugar

5 ml vanilla essence

250 ml cream , whipped until thick

16 Ferrero Rocher Chocolate

15 ml gelatine

45 ml water

To decorate (optional):

50 ml hazelnuts , chopped

30 ml chocolate sauce

Method

Spray a 23 cm in diameter springform pan with non-stick spray.

Crust:
Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan.

Filling:
Spoon the cream cheese into a bowl and beat until smooth. Add the Nutella and continue beating.

Add the icing sugar and vanilla essence and beat into the mixture until smooth and free of any lumps.

Chop 10 of the Ferrero Rocher chocolates and fold it into the cream cheese mixture.

Pour the water over the gelatine and leave to sponge. Place in the microwave and microwave for 10 seconds. Do not allow to boil. Add in a thin stream to the cream cheese mixture while beating.

Fold the cream into the mixture.

Spoon the mixture onto the crust and shake and tap the pan lightly to get rid of any air bubbles.

Refrigerate for at least 5 hours, but preferably overnight. Remove from pan.

To decorate:
Cut the remaining chocolates in half and decorate the cheesecake with them.

Sprinkle hazelnuts on top and drizzle with chocolate sauce.

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