Ferrero Rocher Cheesecake


Ferrero Rocher Cheesecake recipe

Ferrero Rocher Cheesecake


  • 8 1/2 ounces of crushed cornflakes
  • 2 1/2 ounces unsalted butter, melted
  • 4 tablespoons cocoa powder
  • 7 ounces hazelnut
  • 1 1/2 cup + 4 tablespoons cream (25 percent fat content)
  • 1.1 pound cream cheese
  • 1/2 teaspoon vanilla extract
  • 3 ounces sugar
  • 170 grams 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 cornflakes. Refrigerate for 20 minutes.
  • Toast the hazelnuts in the oven.
  • Blend the still-warm hazelnuts in a food processor to form a paste. Add half of the cream, cream cheese, vanilla extract, and sugar. Mix until all ingredients are incorporated.
  • Pour hazelnut mixture onto the crushed cornflakes in the springform pan, then spread with a spatula. Refrigerate until firm.
  • Melt the chocolate with the remaining cream.
  • Cover the cheesecake with chocolate. Decorate by topping with Ferrero Rocher chocolates.
  • Let the cheesecake cool for 30 minutes. Slice and serve.