Some things are worth the wait, like this indulgent and extra-chocolatey Ferrero Rocher Chocolate Hazelnut cheesecake recipe. It takes 24 hours for this beauty to set, but you delicious results will reward your patience.
The recipe for this decadent cheesecake originated at Eatery on Main, a popular local restaurant in Meadow Lake, Sask. that closed in early 2022. Fortunately for chocolate lovers everywhere, the recipe has been immortalized in Naomi Hansen’s Only in Saskatchewan cookbook.
Ferrero Rocher Cheesecake
- ¾ cup salted butter
- 3 cups chocolate cookie crumbs such as Oreo
- 5 8oz/226g packages cream cheese softened
- 2 cups granulated sugar
- 1 cup hazelnut cocoa spread such as Nutella
- ⅓ cup cornstarch
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup whipping (35%) cream
- 10 Ferrero Rocher chocolates
Chocolate Ganache Topping
- 2 cups semi-sweet chocolate chips
- ¾ cup whipping (35%) cream
- 12 Ferrero Rocher chocolates
- Preheat the oven to 325°F (165°C). Lightly grease the bottom and sides of a 10-inch springform pan with butter or cooking spray.
- Place the ¾ cup butter in a medium bowl and place it in the microwave. Heat for 30-second intervals until it is completely melted. Mix in the cookie crumbs until well combined. Pour the mixture into the pan and pack the crumbs down on the bottom and 1 inch up the sides to form a crust. Set aside while you prepare the filling.
- Place the cream cheese in a medium bowl and, using a handheld electric mixer, beat it on high speed until light and fluffy. Add the sugar and beat until well combined, scraping down the bottom and sides of the bowl every so often.
- Add the hazelnut spread, cornstarch and vanilla and beat again until smooth.
- Add the eggs one at a time, beating well between additions. Add the cream and beat on low speed until well combined.
- Chop the Ferrero Rochers into small, medium and large-sized pieces for variety, and then, using a spatula, gently fold the pieces into the cheesecake filling.
- Pour the filling on top of the crust in the cheesecake pan and use the spatula to spread it evenly overtop of the crust. Place the cheesecake pan on a rimmed baking sheet. (This ensures there are no leaks and makes it easier to remove from the oven.) Bake the cheesecake on the centre rack of the oven until it is starting to brown around the edges, about 1 ½ hours. After baking, it should be wiggly in the centre, but not wet.
- Remove the cheesecake from the oven and let it cool in the pan at room temperature. Once it is cool, cover it tightly with plastic wrap and refrigerate for 24 hours to set.
- Once the cheesecake is done setting, place the chocolate chips and whipping cream in a medium bowl and melt them in the microwave for 30-second intervals, stirring between each interval. Watch carefully so that the chocolate does not burn.
- Remove the cheesecake from the fridge. Pour the topping evenly overtop of the filling.
- Cut 6 of the Ferrero Rochers in half, and place the halves evenly around the perimeter of the cheesecake. Cut the remaining 6 into small, crumbly pieces and sprinkle them overtop of the whole cheesecake.
- Wrap the finished cheesecake loosely with plastic wrap, being careful not to let it touch the top of the cheesecake, and refrigerate for at least 1 hour to allow the topping to set.
- Remove the cheesecake from the fridge and carefully remove the sides of the pan. Cut the cheesecake into 12 or 16 slices, and then serve immediately. To prevent the cheesecake from sticking to the knife, you may need to run the knife under warm water prior to cutting.