Ferrero Rocher Nutella Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 290g graham cracker crumbs
02 - 30g crisped rice cereal, slightly crushed
03 - 75g roasted hazelnuts, finely chopped
04 - 50g granulated sugar
05 - 120g unsalted butter, room temperature
06 - 150g Nutella

→ Nutella Cheese Filling

07 - 681g full fat cream cheese
08 - 227g sour cream (14% fat)
09 - 150g granulated sugar
10 - 80ml whipping cream
11 - 1 tbsp pure vanilla extract
12 - 5 large eggs
13 - 3 tbsp corn starch
14 - 450g Nutella
15 - 75g semi-sweet chocolate, melted

→ Nutella Hazelnut Ganache

16 - 225g semi-sweet chocolate, finely chopped
17 - 150g Nutella
18 - 240ml whipping cream
19 - 2 tbsp unsalted butter, room temperature
20 - 100g roasted hazelnuts, finely chopped

→ Garnish

21 - 1 cup reserved Nutella ganache
22 - 13 Ferrero Rocher chocolates

# Instructions:

01 - Line the bottom of a 23 cm springform pan with parchment paper, leaving the excess hanging and secure with the ring.
02 - In a large mixing bowl, combine graham cracker crumbs, crushed crisped rice cereal, chopped hazelnuts, and granulated sugar.
03 - In a smaller bowl, blend softened butter and Nutella, microwave for 30–45 seconds, and whisk until smooth.
04 - Pour the Nutella-butter mixture over the dry ingredients and mix until fully incorporated. Press the mixture evenly into the base and ¾ up the sides of the pan. Set aside.
05 - Preheat oven to 175°C. Bring approximately 1 litre of water to a boil for the bain-marie.
06 - In a food processor, combine cream cheese, sour cream, sugar, whipping cream, and vanilla. Process until completely smooth, scraping sides as necessary.
07 - Add eggs all at once and blend until fully incorporated.
08 - Add corn starch and process until just mixed.
09 - Add Nutella and melted chocolate, blending until uniform and smooth.
10 - Wrap the exterior of the prepared pan with aluminum foil to prevent water ingress. Place the pan inside a roasting pan.
11 - Pour the cream cheese mixture over the crust. Spread evenly. Place roasting pan on oven middle rack and fill with boiling water until it reaches ¾ up the sides of the cake pan.
12 - Bake at 175°C for 25 minutes. Reduce oven temperature to 120°C and continue baking for 75 minutes.
13 - Switch off oven. Leave the door ajar about 2.5 cm and let the cake cool in the oven for 1 hour. Remove and allow to reach room temperature.
14 - Run a thin spatula around the edge to loosen. Refrigerate uncovered for at least 6 hours, preferably overnight.
15 - Combine chopped chocolate, Nutella, whipping cream, and butter in a microwave-safe bowl. Microwave for 1 minute, rest for 1 minute, then stir for 1 minute. Repeat until smooth, microwaving only 20 seconds if needed for final smoothing.
16 - Reserve 1 cup of ganache. Refrigerate until thick enough to pipe, stirring occasionally (about 3 hours).
17 - Stir chopped hazelnuts into remaining ganache. Pour over chilled cheesecake and spread evenly. Return to refrigerator until ganache is set.
18 - Carefully remove the springform ring while leaving the base and parchment in place.
19 - Transfer chilled reserved ganache to a piping bag fitted with a medium star tip. Pipe 12 swirls around the edge and 1 in the center.
20 - Place a Ferrero Rocher chocolate on top of each ganache swirl.
21 - If desired, melt leftover ganache, transfer to a parchment piping cone, and drizzle over each Ferrero Rocher.
22 - Transfer the cake to a serving plate. Refrigerate until 1 hour before serving.

# Notes:

01 - For clean slicing, use a hot knife wiped between cuts.
02 - Cheesecake can be made a day ahead for best texture.

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