Salams my fellow cooks. I pray you are all in the best of health. I couldn’t sleep this morning and I’m having serious cravings for cheesecake..most people who know me also know my love for cheesecakes 😁 so I thought maybe this would make a good first post for my blog. This cheesecake is indulgent but so easy to make. You can also make these into individual cheesecake shots which look ever so pretty, great for parties. If you do make it Please do let me know what you think either on Instagram or Twitter if you follow me on there.
200 g chocolate digestives
50g butter (melted)
300g Philadelphia Cream Cheese (or any shop brand cream cheese)
150 mls double cream (whipped)
50 g icing sugar
12 Ferrero Rochers
Some melted nutella and chopped hazlenuts.
Crush the digestives in a food processor or you can use a plastic food bag and crush with a rolling pin.
Melt the butter in the microwave or saucepan.
Combine the crushed biscuits and the melted butter and press the mixture into an 8 or 9 inch loose bottom cake tin. Put the cake tin into the fridge to set for about 30 minutes.
In a bowl whip the cream until you have fairly stiff peaks (do not over whip) Also in a separate bowl empty the cream cheese and whisk it slightly to soften. Add the icing sugar and the whipped cream to the cream cheese and whisk until all combined properly.
Crush 8 of the Ferreros in their foil wrappers (this will prevent messy chocolatey fingers) Add these to the cream cheese mix and mix carefully into the mix.
Layer the cream cheese mix onto the biscuit base and smooth out.
With the remaining 4 ferreros, carefully cut them in half and decorate on top of the cheesecake.
Drizzle melted nutella onto the top of the cheesecakes and sprinkle some chopped hazelnuts.