Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

Many years ago, I had a Ferrero Rocher cake for my birthday in India. It was so delicious that I will never forget it. Last year I decided to make this variation to my standard cheesecake recipe. I made a Ferrero Rocher Cheesecake for a friend's birthday and it turned out perfect!

Last week I found another opportunity to make this cake again for another friend. 

It is so good, you are going to want more!

Ingredients

250g butter snap biscuits / option to use digestive biscuits. 

100g butter, melted

375g Philadelphia cream cheese, softened

1/2 cup caster sugar

1 teaspoon vanilla

1 cup cream

3 tsp gelatin, disolved in 1/4 cup boiling water  

200g white chocolate, melted, cooled slightly (please use good quality chocolate for a rich and smooth taste)

18 pcs Ferrero Rocher chocolates

Method

1. Place biscuits in food processor and process into find crumbs. Add butter and process to combine. Press mixture into a greased and lined 18cm x 28cm slice pan and chill. I used a 10" pie pan this time and only lined the base as I could push the cake up once ready. 
2. Beat the cheese, sugar and vanilla with the electric mixer until smooth, then beat in the cream. Stir through the gelatin and white chocolate. 
3. Crack and crumble 10 Ferrero Rochers into the filling and stir through. 
4. Pour over the chilled biscuit base and refrigerate for at least 3 hours or until set. 
5. Decorate the top with 8 Ferrero Rochers (or more) before serving.

Ready to be served!