Ferrero Rocher & Nutella Cheesecake

2. Make the Cheesecake Filling
Whisk the Cream Cheese, Nutella, and Sugar: In a stand mixer with a whisk attachment, beat the cream cheese, Nutella, icing sugar, and vanilla extract together until smooth.
Add Double Cream: Gradually pour in the double cream while continuing to whisk on medium speed (a KitchenAid mixer on level 6 works well). Whisk until the mixture is thick and holds its shape.
Pro Tip: It’s better to under-whip than over-whip the mixture. Stop whisking when it reaches a thick consistency; over-whipping can cause the filling to become too dense.
Fold in Ferrero Rocher: Gently fold in the chopped Ferrero Rocher chocolates, ensuring they are evenly distributed throughout the filling.
Spread Over Biscuit Base: Spoon the cheesecake mixture onto the chilled biscuit base and smooth it out with a spatula. Place the cheesecake in the fridge to set for at least 5-6 hours, but for the best results, leave it overnight.
3. Decorate the Cheesecake
Drizzle with Melted Nutella: Once the cheesecake has set, drizzle melted Nutella over the top for a glossy, luxurious finish.
Add Ferrero Rocher and Hazelnuts: Arrange whole Ferrero Rocher chocolates in a ring around the edge of the cheesecake. Sprinkle chopped hazelnuts over the top for added texture and visual appeal.
Tips for Perfecting Your Cheesecake
While this Ferrero Rocher & Nutella Cheesecake is relatively simple to make, a few expert tips can help ensure your dessert turns out perfectly: