Rich, chocolatey, and unapologetically indulgent
This is the kind of dessert that earns compliments before the first bite. Smooth chocolate cheesecake, a crisp hazelnut base, and that unmistakable Ferrero Rocher finish. Best of all, it’s made with reliable, everyday kitchen equipment that works as hard as you do.
Ingredients
Base
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250g chocolate biscuits (plain chocolate wine biscuits or Digestives work well)
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100g unsalted butter, melted
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50g roasted hazelnuts, finely chopped
Cheesecake Filling
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500g full-fat cream cheese, softened
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150g caster sugar
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200g dark chocolate (good quality), melted and slightly cooled
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200ml thickened cream
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1 tsp vanilla extract
Chocolate Topping
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120g dark chocolate
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120ml thickened cream
To Finish
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8–10 Ferrero Rocher chocolates
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Whipped cream (optional, for piping)
Method
1. Prepare the Base
Place the crushed biscuits and chopped hazelnuts into the 13L Mixing Bowl. Pour over the melted butter and mix until the texture resembles damp sand.
Press firmly into the base of a lined 20cm springform tin. Use the back of a spoon to compact it evenly. Chill in the fridge for 30 minutes to set.
2. Make the Cheesecake Filling
Add the softened cream cheese and caster sugar to the bowl. Using the Avanti Egg Beater, beat until smooth and creamy. Take your time here – no lumps is the goal.
Pour in the melted chocolate and vanilla extract, then beat again until fully combined.
In a separate bowl, lightly whisk the thickened cream with the balloon whisk until it reaches soft peaks. Gently fold the cream into the chocolate mixture using slow, deliberate movements. This keeps the cheesecake light and velvety.
Spoon the filling over the chilled base and smooth the top. Refrigerate for at least 4 hours, preferably overnight.
3. Chocolate Topping
Heat the cream until just steaming, then pour over the chopped chocolate. Let it sit for one minute, then whisk gently until glossy and smooth.
Allow the ganache to cool slightly before pouring over the cheesecake. Spread evenly and return to the fridge for 30 minutes to set.
4. Finish & Serve
Decorate with halved Ferrero Rocher chocolates. For a bakery-style finish, pipe small rosettes of whipped cream and sit a chocolate on each one.
Slice with a warm knife for clean edges and serve chilled.
Drummers Tip
This cheesecake freezes beautifully. Wrap slices individually for a ready-to-go dessert that tastes just as good next week as it does today.
