FERRERO ROCHE CHEESECAKE

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FERRERO ROCHE CHEESECAKE

FERRERO ROCHE CHEESECAKE is a wonderful no bake Cheesecake, and every chocolate lovers dream. The chocolate and hazelnut flavor is just delicious, and the sweet, smooth cream cheese makes this melt in your mouth!   It’s a stunning Dessert to serve, and is sure to be loved by everyone.  Make sure to keep this one in your favorites, you won’t be disappointed. 

HERE’S WHAT YOU NEED:

FOR THE CRUST:

• 1 1/2 sleeves of Graham Crackers – pulsed into crumbs
• 1 Tablespoon of Sugar
• 1 Stick of Butter – melted

FOR THE CHEESECAKE:

• 1 cup of Heavy Cream – Whipped
• 1 Tablespoon of Powdered Sugar
• 1 Tablespoon of Vanilla
  4 packages of Cream Cheese – softened
  1 cup of Sugar
• 1/2 cup of Hershey’s Cocoa
• 1 Tablespoon of Vanilla
• 1 package of Ferrero Roche Candy

CHOCOLATE TOPPING:

• 1 package of Ghirardelli Milk Chocolate Chips – melted
• 1 Tablespoon of Heavy Cream

FROSTING:

• 4 ounces of Cream Cheese
• 4 Tablespoons of Butter
• 1/4 teaspoon of Vanilla
• 1 Tablespoon of Heavy Cream
• 1/3 cup of Hershey’s Cocoa
  3 to 4 cups of Powdered Sugar
  Brown Food Coloring Gel

HERE’S WHAT YOU DO:

Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix.   Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.  Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of  a spoon.  Place the pan in the freezer.

In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.  Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.  Add the Sugar, and mix until smooth. Add the Cocoa, and blend.  Unwrap 6 or 7 of the Ferrero Roche Candies, and add to the mixing bowl, and blend into the Cheesecake.  Remove the pan from the Freezer, and pour the Cheesecake into the pan, and place it back in the Freezer, overnight for best results.

The next day:  Melt the Ghirardelli Milk Chocolate Chips in the Microwave, with the Heavy Cream, until smooth.  Remove the Spring-form from the Pan, and place the Cheesecake on a serving plate, and pour the melted Chocolate over the Cheesecake, allowing it to run over the edges, and down the sides.  Place the Cheesecake back in the Freezer.

FROSTING:

In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy.  Add the Vanilla and Heavy Cream, and mix.  Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.  Add the Hershey’s Cocoa, and blend until smooth.  Add a few drops of Brown Food Coloring Gel until desired color is achieved.

Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap.  It will look like a long ribbon of Frosting.  Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.  Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.  Place the plastic wrap in a pastry bag with the Large Star Tip.  Pipe the Frosting onto the edges of the Cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point, and add a large dollop to the center of  the top of the Cheesecake.  Place an unwrapped Ferrero Roche Candy on top of each dollop of Frosting.

Place the cheesecake back in the Freezer until time to serve.  When ready to serve, remove the Cheesecake from the Freezer, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
Makes 8 servings