Chef and Coles ambassador Courtney Roulston joined us in the Sunrise kitchen to show how to create the ultimate dessert – a cheesecake with a smooth hazelnut filling and a Ferrero Rocher topping, making it a chocolate lover’s dream come true.
Choc-hazelnut baked cheesecake
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Prep 20 mins (+ 1 hour cooling & overnight chilling time) Cooking 1¼ hours
250g plain chocolate biscuits, crushed
100g butter, melted
400g dark chocolate, chopped
600ml thickened cream
750g cream cheese, softened
½ cup (110g) caster sugar
1 tbs cocoa powder
4 free-range eggs
16 Ferrero Rocher chocolates, unwrapped
Preheat oven to 160°C. Grease a 22cm (base measurement) spring form pan and line with baking paper. Place the biscuit and butter in a food processor. Process until well combined. Spoon the biscuit mixture into the pan and press evenly over the base. Place in the fridge for 10 mins to chill.
Combine the chocolate and half the cream in a medium saucepan over low heat. Cook, stirring, for 3 mins or until the mixture is smooth.
Place the cream cheese, sugar, and cocoa powder in a clean food processor. Process until smooth. Add the chocolate mixture and eggs and process until combined.
Pour the cream cheese mixture over the biscuit base in the pan. Bake for 1¼ hours or until just set. Turn the oven off. Leave the cheesecake in the oven, with door ajar, for 1 hour to cool. Place in the fridge to chill for 6 hours or overnight.
Transfer cheesecake to a serving platter. Use an electric mixer to whisk mascarpone and remaining cream in a large bowl until soft peaks form. Spread the mascarpone mixture over the cheesecake and decorate with Ferrero Rocher chocolates. Dust with extra cocoa powder and cut into wedges to serve.
A tempting combination of crunchy hazelnut and creamy choc-hazelnut filling in a crisp wafer shell, Ferrero Rocher 24 Piece Gift box (300g) is a timeless gift. Or, use them to decorate cakes like this one.
Sunrise has a commercial arrangement with Coles.