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8 ½ oz of crushed corn flakes
2 ½ oz unsalted butter, melted
4 tbsps cocoa powder
7 oz hazelnut
1.1 lbs cream cheese
1 ½ cup + 4 tbsps cream (25% fat content)
3 oz sugar
½ teaspoon vanilla extract
170g dark chocolate
8 Ferrero Rocher chocolates
Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.
Toast the hazelnuts in the oven.
Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated.
Pour it in the pan and spread with a spatula. Refrigerate until firm.
Melt the chocolate with the rest of the cream.
Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes. Serve.
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