Ferrero Rocher Cheesecake
A delicious cheesecake with a creamy filling and a sweet, crunchy surprise.
Equipment
- 8x8 inch cake pan
- Parchment paper
- Saucepan
Ingredients
- 10 oz oatmeal cookies
- 5 Ferrero Rocher chocolate balls
- 4 oz melted butter
- 32 oz cream cheese
- 3 eggs
- 6 egg yolks
- 8 oz sugar
- 6 oz plain yogurt
- 1 tsp vanilla extract
- 8 Ferrero Rocher chocolate balls
- 8 Raffaello coconut balls
- 10 oz milk chocolate, chopped
- 8 fl oz heavy whipping cream
- 15 Ferrero Rocher chocolate balls for decoration
- 10 Raffaello coconut balls for decoration
Instructions
- Preheat the oven to 325°F. Crumble the oatmeal cookies and the Ferrero Rocher chocolate balls for the cake base and mix the crumbs with melted butter. Press the mixture into the bottom of an 8x8 inch cake pan lined with parchment paper and refrigerate the pan for at least 1 hour.
- Mix the cream cheese, eggs, egg yolks, sugar, yogurt, and vanilla extract together and pour it over the cake base in the pan. Press the Ferrero Rocher and Raffaello balls into the cream and bake for 90 minutes. Let the cheesecake completely cool down before refrigerating for at least 4 hours, or even better overnight.
- To prepare the chocolate ganache, heat the heavy whipping cream in a saucepan over medium heat and gradually add in the chopped chocolate. Stir until the chocolate has completely melted and a smooth cream forms. Pour the chocolate ganache over the chilled cheesecake in the pan.
- Decorate the cake with Ferrero Rocher balls and Raffaello balls and refrigerate at least 1 hour before serving so the chocolate ganache can harden.
