BY NEVAEHA CRISP
Staff Writer
A delicate, rich, cheesecake with an oreo crust and a Nutella chocolate cheesecake filling. That is a very sweet but very delicious unique cheesecake.
Prep Time: 30 mins
Total Time: 30 minutes
Yield: 12
Ingredients:
Crust
- 2 cups crushed oreo, fillings removed
- 3 Tbsp butter, melted
Filling
- 3 packs of cream chees (250 g), softened
- 6 pcs Ferrero Rocher, chopped
- 2 tablespoons hot water
- 2 teaspoons of unflavored gelatine
- 1 ¼ cup of powdered sugar
- 250g fresh cream, chilled
Topping
- ½ cup Nutella
- 2 teaspoon butter
- 12pcs Ferrero Rocher
- 3 tablespoons cream
- Chopped almonds or hazelnuts (both works too)
Directions:
- Preheat oven 350
- Combine the crushed oreo and 3 tablespoons of butter, mix well, and spread in a 9-inch pie pan (make sure to spread evenly crushed). Put it into the oven for 10 minutes to make the crust firm. Chill in the fridge for around 20 minutes.
- Place softened cream cheese and sugar in a bowl and mix together with an electric mixer until smooth and creamy (no chunks of cream cheese)
- Dissolve the gelatine in hot water and cool for a while, when cooled add to the cream cheese mixture and beat until fluffy peaks.
- Whip the fresh cream into the filling and make sure it’s fluffy and light, add whipped cream and the 6 chopped Ferrero Rochers as well
- Pour over the crust
- Place half cup of Nutella, cream, and butter in the boiler, stir until the sauce is runny, drizzle over the top of the cheesecake, and top with Ferrero Rocher and the chopped nuts.
- Refrigerate overnight or for 6 hours and serve and enjoy.