Devilishly rich, creamy, smooth and velvety… just one bite of this Ferrero Rocher Nutella Cheesecake will send you straight to seventh heaven!
I wasn’t too sure whether I should call this new devilish creation of mine a Nutella Cheesecake or a Ferrero Rocher Cheesecake…
After all, Ferrero Rochers are nothing but a grand, palatial celebretion of Ferrero’s Nutella, and this cake gives absolute pride of place to both treats. So I decided that it was going to proudly take both its originators’ names, and so it officially became Mr. Ferrero Rocher Nutella Cheesecake. (I’m not too sure about the mister thing, but it definitely deserves the appellation!)
Honeslty, though, it doesn’t really matter what it’s called. Whether you’ve been dreaming of one OR the other, this cheesecake is GUARANTEED to satisfy your every wants and needs. It’s the ultimate cake for the true Nutella and/or Ferrero Rocher lover.
For starters, unlike many recipes out there, this cake uses A LOT of the dreamy chocolate hazelnut spread, so it doesn’t get lost in a sea of other ingredients. The Nutella here is abundant, it’s in the crust, it’s in the filling AND it’s in the topping… it’s totally everywhere, and you can most definitely taste it.
I decided to add Nutella and Rice Krispies cereals to the crust, to give it a mouth feel that would be reminiscent of Ferrero Rochers. I wasn’t quite certain that it would work, but I decided to take the gamble anyway, and let me tell you, it really paid off. This crust was bar none the best darn cheesecake crust that I’ve ever eaten: it’s crunchy, it’s crispy and sort of brittle too at the same time, but it still holds its shape perfectly well… as for the flavor, I think that you’d only need to coat it in chocolate and you’d have yourself a proper candy bar. Seriously. It’s that good!
The cheese filling contains the most generous amount of the heavenly hazelnut spread. I’m happy I added that much because it not only passed on a lot of its delicious flavor, but it also made that filling extra creamy and silky and lusciously smooth. I added a little bit of melted chocolate too, if only to help deepen the color and flavor of the chocolate in the filling. Again — very good call.
Last but not least, I decided to make a Ferrero Rocher-like ganache to garnish the top of my cake, and then I finished things off with generous swirls of the most insanely fudgy Nutella ganache. Each of these decadent swirls then got crowned with its very own Ferrero Rocher.
This heavenly cake I made for my son-in-law’s birthday this year, at his request (well, I’d asked him what kind of cake he wanted, you know. It’s not like he went “hey, mom-in-law, I demand that you make me this cake for my birthday”) and I seriously couldn’t have been happier with his choice. Honestly, this has got to be one of the best cheesecakes I’ve had to this day. Well, as far as “chocolate flavored” cheesecakes go, that is.
My daughter still thinks that the Chocolate and Salted Caramel Cheesecake that I’d made for her boyfriend last year tops them all, but I’m not sure. Maybe I’d have to make another one, just to see…
For now, my vote definitely goes to Mr. Ferrero Rocher Nutella Cheesecake. It is so devilishly creamy, so rich, so lusciously smooth and velvety… just one bite will definitely send you straight to seventh heaven!
If you have a Ferrero Rocher lover in your life, make this for them. They’ll probably want to marry you for it!
Step-by-step instructions with pictures immediately follow recipe
STEP-BY-STEP INSTRUCTIONS AND PICTURES
TO MAKE THE CRUST
Line the bottom of a 9” springform pan with parchment paper.
To do that, I like to remove the outer ring and cover the bottom with parchment paper; I then fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Finally, I bring the excess paper back from under the pan without cutting it off. This method not only prevents the cake from sticking to the pan, but it also contains any eventual leakage.
And now, for some actual food making…
Combine the graham cracker crumbs, slightly crushed Rice Krispies cereal, chopped hazelnuts and sugar together in a large mixing bowl.
Then, in another, smaller bowl, combine the butter and Nutella and place them in the microwave for 30 to 45 seconds; mix them with a whisk until they are well combined and pour this dreamy mixture over the reserved dry ingredients.
Mix with a wooden spoon or rubber spatula until all the ingredients are evenly combined.
Next, press the mixture firmly at the bottom and about 3/4 of the way up the side of the prepared pan.
For this particular cake, I decided that I wanted my crust to have a very clean top edge. While this is entirely optional, if you also wanted to go for the clean edge look, all you need to do is flatten the top with the tip of your fingers while supporting the side with your other hand.
I wish I could’ve taken a picture to demonstrate that, but I was kind of short one hand…
Since we’re not going to blind bake this crust.; you can just set it aside for now.
TO MAKE THE NUTELLA CHEESECAKE FILLING
Preheat your oven to 350°F and bring about 4 cups of water to the boil; you’ll be using it later to make a “double-boiler” for your cake.
Before you get started with beating the cream cheese and all, it may be a good idea to prep all the ingredients you’ll be needing, first.
Start by melting a half cup of finely chopped semi-sweet chocolate, weigh/measure a cup and a half of Nutella (yes, I know that’s a lot, but we want that cake to taste reeeeeaally good, don’t we?), crack 5 eggs into a little bowl and then measure 3 tablespoons of corn starch.
Next, combine 3 packages of cream cheese, 1 cup of sour cream, 3/4 cup of granulated sugar, 1/3 cup of whipping cream and one tablespoon of vanilla extract directly into the bowl of your food processor.
Process until smooth and creamy and completely lump free, which should take about 3 minutes. Of course, you’ll want to stop the motor and scrape the bowl once or twice during the process, to make sure that every last bit gets mixed in.
Now add the eggs, all at once, and resume processing until they are well combined.
You could also throw them down the feeding tube while the motor was running; that way, you wouldn’t even need to stop the motor and remove the lid!
Once the eggs have been well incorporated, stop the motor, scrape the bottom and sides of the bowl really well, add the corn starch and then resume beating until it gets well incorporated; this shouldn’t take more than 30 seconds.
Time to add the Nutella and melted chocolate!!! YUMMERS!
Give that filling a final spin, for about 30 seconds this time again, just until the newly added deliciousness gets blended in.
Now grab your prepared pan and place it over a large piece of aluminum foil (you could even use 2 layers of foil if that made you feel safer), and then fold the foil over the pan so its exterior is completely covered; this will prevent any water from getting into the pan.
Then, place this rig onto a broiler pan.
Pour the Nutella cheesecake batter over the prepared crust…
… and then spread it evenly and all the way to the edge.
Next, delicately pour enough boiling water into the broiler pan so it goes up about 3/4 of the way up the side of said broiler pan.
Delicately place that entire rig onto the middle rack of your oven and bake your cake for 25 minutes at 350°F. Then, decrease the oven temperature to 250°F and continue baking your cake for a further 75 minutes.
When your cheesecake is fully baked, turn off the oven and crack the door open about an inch. Leave the cake in the oven, undisturbed, for about 1 hour, or until it’s cool enough to be handled with your bare hands, and then slide it out of the oven to finish cooling.
Once it’s completely cooled, run a thin spatula or knife around the rim and refrigerate your cake, uncovered, for at least 6 hours but preferably overnight.
TO MAKE THE NUTELLA HAZELNUT GANACHE
Once your cake is completely chilled, take it out of the fridge but don’t remove it from the pan just yet.
Combine the finely chopped semi-sweet chocolate, Nutella, whipping cream and butter in a fairly large, microwave-safe bowl.
Heat this in the microwave for 1 minute, then allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute.
At this point, there should still be lumps in your ganache, so you’re gonna want to repeat this entire process one more time.
After the second pass of heating, resting and stirring for one full minute each, your ganache should be completely smooth and lusciously combined.
However, IF there were still a few lumps remaining, repeat the process once again but for no longer than 20 seconds this time; continue doing that until the ganache is fully smooth and silky.
Now you’ll want to reserve about 1 cup of that ganache into a small bowl and place it in the refrigerator to set. You’ll want to leave it in there until it has the consistency of thick, fudgy frosting, which should take about 3 hours. Stir your ganache from time to time to check for consistency.
Pictured above is what your reserved ganache will look like after spending about 3 hours in the fridge.
But we’re not gonna wait until that ganache is fully set to continue working on our cake..
While that ganache is chilling, add the chopped hazelnuts to the remaining ganache that’s left in the first bowl
Stir until the nuts are well incorporated;
Immediately pour that ganache over the chilled cake and spread it evenly all the way to the edge.
Send your cake to the fridge until the top is fully set – which it should be way before the reserved ganache is ready to use, but hey… they’ll keep each other company.
And yeah, this time we need to wait… it’s only 3 little hours, though. They’ll be over before you know it.
ASSEMBLY
When your ganache is ready to use and the top of your cake is fully set, carefully remove the ring from around the cheesecake but leave the cake on the parchment paper.
Put the now fudgy Nutella ganache in a pastry bag bag equipped with a medium open star tip and pipe 12 generous swirls around the top of the cake and 1 right in the center.
Place a Ferrero Rocher on top of each swirl.
If you want to (and if you have a little bit of that fudgy ganache left after piping the swirls), prepare a piping cone out of parchment paper and then melt a few tablespoons of the leftover ganache in the microwave — it will only take 3-4 seconds.
Pour the melted ganache into your parchment paper cone and then drizzle a little bit of that melted ganache over each Ferrero Rocher.
Note that you could also use a squeeze bottle instead of the parchment paper cone, but squeeze bottles don’t really work quite so well when dealing with such small quantities.
Place your now finished Nutella Cheesecake onto a cake plate and then send it back to the refrigerator until you’re just about ready to serve it.
Like all cheesecakes, this one needs to be kept in refrigerated but I strongly suggest that you take it out of the fridge about an hour prior to serving it. It’ll be SO MUCH silkier and creamier. And you’ll be able to appreciate its flavor to its full potential.
Trust me on that one!
Until you get to make your own, though, it is my pleasure to present you with the next best thing: you get to pretend like this slice was yours, and it was actually YOUR fork digging in…
Amazing, isn’t it?
Sorry, not sorry!
Ingredients
- 2-1/2 cups (290g | 10.1oz) graham cracker crumbs
- 1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed
- 1/2 cup (75g | 2.6oz) roasted hazelnuts, finely chopped
- 1/4 cup (50g | 1.75oz) granulated sugar
- 1/2 cup (120g | 4.2oz) butter, at room temperature
- 1/2 cup (150g | 5.3oz) Nutella
- 3- (227g | 8oz) packages full fat cream cheese
- 1 cup (227g | 8oz) 14% fat sour cream
- 3/4 cup (150g | 5.25oz) granulated sugar
- 1/3 cup (80ml) whipping cream
- 1 tbsp pure vanilla extract, (store-bought or homemade)
- 5 large eggs
- 3 tbsp corn starch
- 1-1/2 cups (450g | 15.9oz) Nutella
- 1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted
- 1-1/2 cup (225g | 7.9oz) semi-sweet chocolate, finely chopped
- 1/2 cup (150g | 5.3oz) Nutella
- 1 cup (240ml) whipping cream
- 2 tbsp butter, at room temperature
- 2/3 cup (100g | 3.5oz) roasted hazelnuts, finely chopped
- 1 cup Nutella Ganache (reserved from above)
- 13 Ferrero Rocher
Instructions
- Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
- Combine the graham cracker crumbs, Rice Krispies, chopped hazelnuts and sugar together in a large mixing bowl.
- In another, smaller bowl, combine the butter and nutella and place them in the microwave for 30 to 45 seconds; mix with a whisk until well combined and pour over the reserved dry ingredients. Mix until evenly combined and press the mixture firmly at the bottom and about 3/4 of the way up the side of the prepared pan. Set aside.
- Preheat your oven to 350°F and bring about 4 cups of water to the boil; you'll be using it later to make a bain-marie for your cake.
- Combine the cream cheese, sour cream, granulated sugar, whipping cream and vanilla extract in the bowl of your food processor. Process until the mixture is super smooth and creamy and completely lump free, about 3 minutes. Stop the motor to scrape the sides once or twice, as needed, to make sure that every last bit gets incorporated.
- Add the eggs, all at once, and resume processing until they are well combined. You could also throw them down the feeding tube while the motor was running, if that was easier for you.
- Stop the motor, scrape the sides well, add the corn starch and resume beating until it gets well incorporated, about 30 seconds.
- Add the nutella and melted chocolate and process one last time, for about 30 seconds, until well incorporated.
- Place the prepared pan (with the crust in it) over a piece of aluminum foil and fold the foil over the pan so its exterior is completely covered; this will prevent water from getting into the pan. Now place this rig into a broiler pan and pour the cheesecake batter over the prepared crust. Spread the batter evenly, all the way to the edge.
- Next, delicately pour enough boiling water into the broiler pan so it goes up about 3/4 of the way up the side of the broiler pan. Place that rig onto the middle rack of your oven and bake your cake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue baking your cake for a further 75 minutes.
- Turn off the oven and crack the door open about an inch. Leave the cake in the oven, undisturbed, for about 1 hour, or until it's cool enough to be handled with your bare hands, and then slide it out of the oven.
- When the cheesecake is completely cooled, run a thin spatula or knife around the rim and refrigerate uncovered for at least 6 hours, but preferably overnight.
- Once your cake is completely chilled, take it out of the fridge but don't remove it from the pan.
- Combine the finely chopped chocolate, Nutella, whipping cream and butter in a microwave-safe bowl. Heat in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute. Repeat the process one more time, heating, resting and stirring for one full minute. At this point, the ganache should be completely smooth and combined, but if there were still lumps remaining, repeat the process again but for no longer than 20 seconds this time; continue doing that until the ganache is smooth and silky.
- Reserve about 1 cup of that ganache into a small bowl and place it in the refrigerator (you'll want to leave it there until it has the consistency of fudgy frosting, about 3 hours. Stir from time to time to check for consistency.)
- Meanwhile, add the chopped hazelnuts to the rest of the ganache and stir until well incorporated; pour over the cake and spread it evenly all the way to the egde. Return the cake to the fridge until the ganache is set.
- Carefully remove the ring from around the cheesecake but leave it on the parchment paper.
- Put the now fudgy nutella ganache in a pastry bag bag equipped with a medium open star tip) and pipe 12 generous swirls around the top of the cake and 1 in the center. Place a Ferrero Rocher on top of each swirl.
- If desired (and if you have a little bit of that fudgy ganache left), prepare a piping cone out of parchment paper and then melt a few tablespoons of leftover ganache in the microwave - it will only take 3-4 seconds. Pour it into your parchment paper cone and then drizzle a little bit more of the now melted ganache over each Ferrero Rocher. Note that you could also use a squeeze bottle instead of the parchment paper cone, but that doesn’t work quite as well when dealing with such small quantities.
- Place your now finished cake onto a cake plate; keep refrigerated until about an hour prior to serving.
My Evil Twin is passionate about food and has a real sweet spot for the indulgent kind...
Will try this for mum’s birthday, but I thought of an addition that might be cute. Since the chocolates have that distinctive gold wrapper, you could sprinkle edible gold leaf over the ganache.
That would look very pretty indeed, Jamie! Hope your mom loves the cake!
After baking for so long, the cake is still jiggly. Is that normal? Will it solidify when it cools? ????
Cheesecake always remains somewhat jiggly after it’s done baking. That’s part of the reason why you should leave it in the oven to cool for a while without touching it. Once set it should definitely solidify, and even more so after it’s been completely chilled.
Keep me posted!
This cake just sounds like it’s going to be AMAZING!! I plan on making it for my husband’s birthday. Question… in the crust, is the Rice Krispies supposed to be 1 cup or 1/8 cup? I was just looking at the measurements you had that didn’t quite add up.
It looks amazing! I have one really dumb question: How did you get it off the parchment paper?
You can just peel the parchment paper right off, Pat. It even makes it MUCH easier to remove the cake from the pan and set in on a serving plate.
can i freeze the cake?
It does freeze very well, Sylvie.
My cheesecake has come out of the oven and I see thw water seeped theu the parchmebt papaer for some reason (my foil wasnt wide enough and I had to improvise by using 2 long strips crisscrossed). The cake looks fine but I checked and parts at the bottom are soggy. I’ve just put it in the fridge to set for 6 hours. Will the soggy bottom dry out eventually? Should I remove the ring altogether at this stage? Or am I best re-doing the cale already?
Hard for me to say without actually seeing the extent of the damage, Velia. If water got into the crust, I doubt that it will ever dry out… Hopefully, it’s not so soaked that you won’t be able to eat the cake, though.
Next time, keep in mind that it’s really important to use paper that’s wide enough to really cover the entire bottom and side of the pan; If there are cracks, water will definitely seep in, that’s for sure!
Hi there,
It actually turned out alright! The bits that got a tad wet were a different shade but still the same texture whew! I will try to post a photo.
Everyone loved the cake!!! As it is very rich and I will try it in a 10″ springform next time to make the slices a bit smaller/shorter. This way we get more Ferrero in too! (I used 16 for this one)
Thanks for this recipe. Prized part of my repertoire now!
Oh yay! I am so very happy to hear that you managed to save the cake and that it was a total hit, Velia! Thanks for taking the time to let me know.
And I like your idea of using a 10″ pan… more Ferrero can never be a bad thing! 🙂
Is the corn starch mandatory for the filling?
I would not recommend leaving it out, Sumu.
I made this cake this week. Brought it to work, gave it to my best friend and my family. They all LOVED it!!!! Definitely an awesome recipe!. Thank you so much. I am so popular at work now 🙂
Hahaha! That’s awesome, Sumu! Glad to hear the cake was a complete success! 😀
What happens of it is accidentally left out? Can I compensate after Italy’s already 1/2 baked
I followed the recipe to a t, and had a lot of waste. I think it was from all of the crust. Even after crushing it down as hard as I could, it seemed like it was still about an inch thick on the bottom, and I couldn’t get enough of it to stay far enough up the sides of my (definitely 9″) springform. My edge crust (which I usually leave off of my cheesecakes, but as I said, I followed to a t) was definitely not as thick yours in the picture, because it kept on falling down when I got it too thick. I fit all of the batter in it that I could, and still had almost 2 cups leftover. Now I’m really anxious about bringing it to my in-laws’ house for Christmas ????. Any thoughts on where I went wrong? Should I just have left some of the crust out?
I’m real sorry to hear and I honestly don’t know what to say, Curt… many people have made this cake now and no one’s run into this kind of issue before. The crust definitely should not be this thick, it should be about 1/4″ thick, maybe a hair thicker than that. Also, it should climb almost all the way to the top of the sides of the pan without a hitch. I really don’t understand why yours kept on falling down, as it should be plenty soft and sticky. Is it possible that perhaps you mismeasured an ingredient without realizing it?
As for the leftover filling, the thicker crust would definitely explain that.
I hope you still managed to save your cake… I’m guessing that it’ll still be very good, only with a bit of a thicker crust and a little bit less of the cheesy goodness.
Well, like Inna, I was initially worried about it, because it was unnervingly jiggly when I took it out of the oven, but it set up perfectly in the fridge! I put the leftover batter into an oven safe bowl, and baked that off for a side treat for the Mrs. and myself haha.
As for the crust, I’m sure it was just operator error, because -as you said- many people made it without this problem. I think I just had difficulty working with the edge crust because I usually don’t use it. Partly because I like to have so much dry crust, and partly to cut down on the amount of supplies needed. But because it has the Nutella in it and whatnot, I didn’t want to have to scale down the recipe for that, and run the risk of not having enough, then having to do it again to make more, yadda yadda yadda. I think I was probably just too timid with the side crust, since it was my first time doing it. The leftover bit gave me a chance to taste it though, and it’s delicious! Kind of a blessing in disguise haha.
TL;DR – great recipe! Too bad I’m dumb haha.
Hahaha! You’re too funny Curt! I’m real happy to hear that things turned out okay after all. And thank you so much for coming back and taking the time to specify all this. I always feel so bad when people try my recipes and they turn out anything less than perfect.
So tell me, how was the finished cake? Did you manage to slice through that thick crust alright?
Hope you and the Mrs. are having a wonderful Christmas!
Oh…..my…..god. It was sinfully delicious! Apparently, I overestimated how thick the crust was/exaggerated it in my mind. Because it didn’t creep as far up the sides as yours did, it WAS slightly thicker crust than normal, but not nearly as bad as I’d thought. And it was such a good crust, too! The rice krispies in it help it to mimic the wafer shell in the ferrero rocher very well! They’re my favorite candy, and everyone knows it (every year, my wife, parents, and in-laws all get them for me [My gifts from my parents haven’t arrived yet, and I’ve ALREADY gotten 32 PLUS the cake haha]), and everything about this cheesecake pays it homage!
EXCEPTIONAL recipe! My father-in-law went so far as to say that any restaurant should be happy to serve it! And my wife, who’s 6 months pregnant, said that our daughter started kicking up a storm shortly after, so I’ll take that as a 7th seal of approval!
OH WOW!!! You leave me totally speechless, Curt. Thank you SO, SO VERY MUCH for all your kind words and amazing feedback on the cake. You just totally made my YEAR!
You see, my goal when I created this recipe was exactly that: to pay tribute to the deliciousness that is a Ferrero Rocher. I didn’t want to just merely add a cup of Nutella as well as a handful of toasted hazelnuts to a chocolate cheesecake recipe, like most existing recipes out there have you do. I wanted the cake to be totally worthy of baring the name of this heavenly and complex treat. So to have you, an obviously true Rocher enthusiast, say that in those exact words is absolutely priceless.
You totally rock my friend and I honestly couldn’t be happier with your feedback. Thank you again, so very very much!
Happy New Year to you and yours!
I also had about 2 cups of filling left and had too much graham mixture. I probably had enough to make a cheesecake “pie”…but I just thought of that so what I did instead is lined use the leftover to make smaller ones (I lined two small glass round molds with parchrment paper, put some graham mixture on the bottom of each and topped with the cheese mixture, I baked them for the same time as the cake) . Still had some cake filling left so I just put that in the fridge for later. Maybe I’ll make a pie …Lol
Could it be that the pan I used is not as high as the one in the recipe?
That could explain it… how high was your pan?
My pan was 2 and 1/2 inches high.
I was wondering how deep your springform pan is? I’m worried that mine isn’t as deep and it won’t turn out as nice.
It’s 2.75 inches deep, Marcelle.
This looks absolutely amazing I am so excited… I was looking for something different to make for my family for Valentine’s Day every year I send them all home with their own individual cheesecakes and this is a perfect gift for them this year. I am concerned as to how long to cook the individual cheesecakes I’m using heart-shaped mini springform pans and was planning on making eight of them. Do you have any idea how long I should bake them for.?
I wish I’d have an answer for you, Lauri, but having never tested it before, I’m not even going to risk one… It seems like you have used these little heart shaped pans in the past, so I would suggest perhaps using similar baking times and keeping a close eye on your cheesecakes while they’re in the oven. When done, the edges should be set with the center still slightly soft.
I hope your project is a complete success; please report back and let me know how it went. I say your family is definitely in for a treat! 😀
Hi I made this cake today but turns out my crust was a bit too thick and took up a lot of space in my pan, as all of my batter didn’t end up fitting. There’s a bit left which I think I’ll bake off seperately. I just hope the proportion doesn’t get off and it ends up tasting fine. Could it be that my pan isn’t as deep as yours? It’s the biggest size I could find in the shop.
What size pan did you use, exactly? The only thing I could think of that would result in you having leftover batter is if you used a smaller pan than the 9″ that’s called for in the recipe…
I just finished making this cheesecake and I’ve ended up with a good cup of cheesecake filling left too, i followed the recipe to the tee, with 9” pan… so I’m not sure what I did wrong? But can’t wait to try it!!!
I just made this cake and can’t wait to try it but the only problem I have is that the ganach has been in the fridge for the pas 3 hours and it’s still quite soft I’m not sure what to do to make it set. Now it’s been in the freezer for the past 30 min and it’s still to soft. I might have put too much cream in it but the top of the cake is set so I am clueless?!?
If you added too much cream, Chantal, the best way to fix your ganache would be to add more chocolate, remelt it and then let it set again…
Hi Sonia thanks for your answer after posting my question I was running out of time and couldn’t wait another 3 hrs to reset the ganache so I still assembled the cake as is and it wasn’t to to bad besides the fact that the ganache did collapse a bit but it wasn’t a disaster. The cake was still presentable and delicious. However none of the 12 people eating the cake tasted the Nutella if I didn’t mention it they had no clue it was in there. Next time I will try the salted caramel cheesecake you make to see which one I like best ????
Glad to hear you managed to save the cake, Chantal. I’m really surprised to hear you say that you couldn’t taste the Nutella, though. That’s a first; people usually say the exact opposite!
I hope the salted caramel cheesecake is to your liking. Be sure to let me know how it turns out! 🙂
Hi.. I made this cake yesterday!! Turned out really yumm!! The only hitch i had was removing the butter paper that was below the cake! Taste wise yummm!!! I could really taste nutella in the cheesecake filling unlike other recipes! Well, ofcourse i emptied one n a half bottle nutella. I wont complain! :p Thanks much for the recipe!! xoxo
Am not able to post a pic here!
Glad to hear the cake was a success, Vijaytha! You can post a pic on my FB page, if you want. I sure would love to see it! 🙂
Hey Sonia’s Evil Twin!
Can I just say that when I saw your cheesecake on pinterest, part of me died and went to Ferrero heaven! I just had to try it!
Today was the perfect opportunity as it was my boyfriend’s birthday. So I started making it for dessert to finish off the lovely dinner I had already prepared, only to realise it’s an overnight thing! Silly me! Well, we’ll have it tomorrow.
Anyway, this is actually my first cheesecake as cheesecakes aren’t really a thing in France, unfortunately. I’d never baked one before but I know what consistency a cheesecake should have and mine seems a bit wrong. Unlike other people saying it was still a little bit runny when taking it out of the oven, mine is the opposite. It has a hard crust on top and I tried to scratch it a bit to see if it was silky underneath but it almost feels like a cake texture.
I think I know where it went wrong, I made the cheesecake using only half of all the quantities because there’s only 2 of us and we’re on a diet and each piece is probably about 2500 calories hahaha. Anyway, I split everything in 2 except the 5 eggs, obviously I couldn’t go for 2.5 eggs so I just put 3 eggs instead. Could that be why it became so cakey?
I’ll let you how it comes out tomorrow. I feel like the consistency will be a bit off but I’m sure it’ll taste great anyway.
????
What size pan did you use Fadi? And did you bake the cake for the same amount of time? If you did, then that’s definitely the reason why… you cake would be way overcooked. Using the 3 eggs really wouldn’t have mattered all that much. I certainly hope that you managed to save it still!
Oh, the cooking time, of course! Silly me! Yes, I did do that. It still came out spectacular though, everyone loved it. And it was actually kind of soft inside and since none of us actually knew what texture it was meant to be, we didn’t really care, we just loved it as it was. I had to give pieces away to my friends because otherwise we would have finished it in one sitting! Really great recipe. I might make it again tomorrow!
how many carbs & fat grams & callories per slice ?
Haha! Trust me, you don’t want to know that! 😉
Worth every single one! 🙂
Looks amazing can’t wait to try
Any replacement for eggs
oh.my. This cheesecake was amazing! I’ve been newly making cheesecakes in my instant pot, and haven’t quite gotten the hang of it. I wasn’t sure how to convert, so did it “the old fashioned way” – it would not have fit in the instant pot anyways! LOL
I was worried the crust was to thick – it wasn’t!
Water seeped in my foil – crust was fine after sitting in fridge overnight.
I didn’t have whipping cream, but I had truwhip (coolwhip) worked great!
Thank you for sharing this great recipe!
You are very welcome, Monika! Glad to hear you liked it that much! 🙂
I baked this cake today..i used Oreo cookies instead of Graham crackers… however i forgot to add corn starch in the filling.. not sure how will it affect now.. will keep you posted about it once I’m done chilling it
I wouldn’t worry about it Ruby you should be fine! The cornstarch mostly helps prevent cracking and while it also helps in making the cake a tad denser, it doesn’t affect the consistency all that much. Keep me posted!
Hi Sonia! Just wanted to let you know how grateful I am for your recipes! Thanks to you now everyone thinks that I am a cake wizard! I have made several of your recipes and just made this heavenly nutella ferrero rocher cheesecake this weekend. It was absolutely the bomb! It comes second only to your dulce de leche cheesecake which my whole famaily agrees on is the best cake ever. Thanks again for your wonderful creations I can never wait to see what you are baking up next!
Hello! Just finished baking this, and it looks incredible! How long can it stay in the refrigerator? I am planning on serving this Sunday and it’s Wednesday night.
You’ll be fine, Katy. The cake will keep for 7 to 10 days no problem. Just be sure to keep it in an airtight container to prevent it from drying out. If you don’t have an airtight cake keeper / holder, I suggest that you store it in a cake cardboard box and wrap it generously with plastic wrap.
Thank you so much! It looks gorgeous and we are all dying to dig in!
My food processor is not large enough for all ingredients. Can I use a kitchen aid mixer? I make a lot of cheesecakes, and I always
use the mixer. This one sounds fabulous and I can’t wait to try it.
The reason for using a food processor is that you don’t incorporate any air into the batter, which helps a lot in preventing cracking, but you can most definitely use a mixer. Just don’t over do the mixing thing!
Hi! Can I put it directly in the fridge (or freezer) instead of waiting an hour in the oven?
Also, can I put it in the freezer for 30 minutes instead of a fridge for an hour
Hi! I just saw this recipe on pinterest, and was curious so started reading the comments, and after reading the amazing things people have to say, i’d be crazy not to try it! And Fererro Rocher is my fave chocolate!
I do have a question though, I don’t have a food processor, would an electric beater be fine? I have made plain cheesecakes before, and used the electric beater with no issues (although I’ve always made the no-bake versions!)
Thank so much.
Absolutely, Ayesha. Like I said in the earlier comments, the reason for using a food processor is that you don’t incorporate any air into the batter, which helps a lot in preventing cracking, but you can most definitely use a mixer if that’s all you have. Just be sure not to get over zealous with the mixing thing!
Hi! In Argentina we don’t have sour cream, do you know how can I replace that ingredient? Thank you!
You can simply replace it with the same amount of cream cheese.
Absolutely delicious and a stunning presentation! I’ve made this cake three times already! I did make a couple of tweaks. First try, there was way too much crust and I ended up not needing to use half of it. For the next two cakes, I ended up cutting the crust recipe in half, except for the butter and Nutella which I used 1/3 cup each so it wasn’t too crumbly. Perfection!
So very happy to hear, Connie, and thank you so much for sharing your impressions and personal experience. I greatly appreciate your taking the time to do that! 🙂
Hi there I can’t wait to try this cake!!!
Just wanted to know is it possible for me to half the recipe and bake for half the time ?
Will it still come out the same?
Thanks
Hi I’m making this today and my cheesecake batter seems a lot runnier than yours looks in the picture, will it set ok do you think?
Hello.
I am not a fan of using microwave ovens. Can I use a stove top bain marie to melt the ingredients instead?
Why absolutely, Em!
Does the cream cheese have to be at room temp? Is the water bath also necessary? Can’t wait to try making this!
No, the cream cheese need not be at room temperature, Rachel, and yes, I say definitely do the water bath! It’s a total game changer.
Hello! I made this delicious cheesecake yesterday and it’s spectacular! I only have one question. I did the ganash yesterday and today It was too hard to put in the pastry bag ! How can I make it manageable again? I think it exceeds 3 hours jaja
You can let it come back to room temperature and then help soften it by stirring it with a spatula, or if in a hurry, give it a couple of seconds in the microwave or over a water bath, just to remelt it partly and then stir it all back together with a spatula…
Hope this helps, and hope the cake was to your liking! 🙂
Oh my!!! I made this cheesecake for my nieces birthday. It was a hit to say the least! I used a 9” springform pan but still had some extra cheesecake batter. No problem, I made a quick Oreo bottom crust for 4 small cheesecakes baked in ramekins! They turned out beautifully and are in the freezer for a time that cheesecake cravings hit.
It is a beautiful cake and was admired by all. Thank you for a wonderful recipe that I definitely will repeat!
So very happy that the cake was to your liking, Kelli! Thanks for taking the time to let me know, I greatly appreciate that! 🙂
If I were to split the breaking process across two days, what would you recommend on doing Day 1 vs Day 2?
Not sure what you mean by breaking process, Sarah? But since the cheesecake ideally needs to chill overnight, I would definitely recommend that you bake the cake on day one and deal with the ganache and finishing touch on day two…
Hope this helps!
Hello!
I’ve made the cake portion of this recipe and it looks great!
I’m just confused about the directions for the ganache as I can’t seem to find the measurements needed for each ingredient unless I’m missing something ?
Thank you!
They are right there in the recipe card, under “For The Nutella Hazelnut Ganache”
Hello!
So i attempted to make this cheesecake and right up until i was about to transfer the cake over to my cake-board, it completely started falling apart. The cheesecake seemed like it was melting and getting runny when it started to fall apart. I followed the recipe down to the T. Any idea why this happened? I want to try again but am unsure of what I may have done wrong.
I baked as per instructions and even let the cake cool overnight in the refrigerator.
Hope to hear from you soon!
Thanks!
Looks like your cake did not bake all the way through, so I’m guessing your oven temp is probably to blame…
Made this cake for my 12yo birthday. I am a very experienced Baker. Just wanted to let you know of 2 things. 1. The 9″ was too small, I had at least 2 cups of batter left over. 2. I had to cook it for at least an extra 45 min as it was super jiggly in the oven, no way near done after the listed cook time. That being said, the end result was an incredibly rich, chocolatey amazing cheesecake. Thank you for posting this recipe!
If I use flour instead of corn starch, is it the same amount or more?
I recommend that you stick with cornstarch…
I second the commenter who said there is too much crust. You have over four cups of dry ingredients to a whole cup of wet ingredients. I threw away about 3/4 of the crust mix because it was dry and too much for the pan. I only left about an inch of crust at the bottom and the filling came very close to the edge. Idk what kind of 9 inch pan the author is using but it must be magical.
My friend and I both made this cheesecake tonight and as per other comments there is way too much crust and batter. Easily enough for two 9 inch cheesecakes. I threw out at least a third of the crust and I’m still worried that it will be too thick. We had enough combined batter left to make another cheesecake.
I made this cake for the Holidays and it was perfect… Did not have extra filling, and the quantities seemed correct. I will say that next time I will try cooking the cheesecake a little longer… Thank you!!
Do you think this cheesecake can be baked individually in small glass jars?
Looks incredible, will be trying this out today for Valentine’s Day.
One question, are the temperatures for a fan assisted oven or without?
Thank you kindly
Made two of theses and both came out great. Lots of work but all the compliments made it worth while 😁
Looks yummy even though I have not tried making it yet. I wanted to know if I can use mascarpone cheese instead of cream cheese.
Thank you
I really wouldn’t see why not, Joy. It’s a substitution that I would not hesitate to make for one second.
Hello, not sure if you’ll see this comment for a question. I’m prepping to make this cake tomorrow. Should the sides of the pan be greased?
It’s not really necessary, Janet, but you can totally grease them if you want!
on the amount of cream cheese its states 3.. and then a measurement in brackets is the measurement in brackets the whole measurement as per the others or is it ment to be three lots of that as underneath it says 1 cup for the next ingredient and its the same measurement.
ive used 3 lots of that measurement as it seemed the right thing to do but its taking a while to cook. wondering if anyone else has had issues with this..
smells delightful though and im sure the birthday boy will love it once finished and ill likely make it for years to come but just wanted to check measurements
That’s correct, you need 3 packages of cream cheese, of 227g or 8oz each. Hope your cake turned out great!
Want to make this cheesecake but want to make it less of the chocolate flavor as I want to add some whole ferro rocher dispersed in the batter,and want toput the ganache spread on the top so I can decorate it with some whole ferro rocher around the top.I noticed that you would of put the 1 1/2 cups nutella and 1/2 cup semi sweet chocolate melted,I wanted it be more of a light chocolate so the ferro rocher will stand out in the cheesecake part.How much of the nutella/semisweet chocolate can I add without it being too chocolatey so I can achieve it so I can still get the flavor of the nutella/chocolate.Thanks so much for your help,I am going to make it for my son’s girlfriend for a christmas gift as this is her favorite candy.
This is a lot of experimentation, Tia. Unfortunately, I can’t really give you a proper answer without actually trying it…
Hi, I’ve made this recipe before and I absolutely loved it! If I were to make them in mini form (standard cupcake pan) how would I adjusted the baking time?
I made this cake and while it turned out beautiful and tasted great, the consistency wasn’t like a normal cheesecake (and didn’t seem like it was the same consistency as yours in the picture above). It had been in a cool environment- I’m guessing about 40-50 degrees- but hadn’t been in the fridge for a few hours. What do you suspect I did wrong? Or maybe it’s supposed to be super soft? I tried to follow everyone step of the recipe very carefully.
I’m not sure I understand what you mean, Lauren. It sounds like maybe the cake was underbaked? Did you refrigerate it at all?
Hi Sonia! This looks delicious!
I’m a bit curious as to why you chose to bake both the crust and the cheesecake filling.
I would think that only the bottom crust would need baking. Is there a specific reason why the cheese part should be baked too?
Best
I’m not sure I understand your question, Kramer… The cake needs to be baked in order to set. Without that, it would simply remain a runny mess, much like raw cake batter!
Thank you for your reply!
I now understand that it’s a matter of texture. I’m used to prepare cheese filling tops that are very thick (self-standing after refrigeration) which is why I never had to bake them (I only baked the bottom cake part).
Congrats on your recipe! I’m going to try it!
I’m hoping to make this Cheesecake in the next day or so, unfortunately I live in a very rural area and I can’t find Hazelnuts at any store near me. Do you think It would be a big deal if i left them out?
It will make a difference, that’s for sure… can you perhaps replace them with almonds?
I left them out and was still very pleased with the results. Everyone who tried it LOVED IT. I will definitely make this again. I added extra rice crispies to the crust to replace the nuts, probably could of gotten away with not doing that because I had extra crust.
Thank you for the amazing recipe!
Awesome! Glad to hear that it all worked out good and that the cake turned out great! 🙂
Hi there,
I would love to make this cheesecake for my father’s birthday. Unfortunately I live in Germany where you can’t buy Rice crispies. Do you think there is a Substitution I could use or could I omit ?
How about rice cakes? Maybe you could chop one really finely? I think that would totally do the trick…
After reading issues people had with water seeping through the aluminum foil I made sure it was wrapped good and somehow water has definitely bypassed the aluminum foil. It’s still got 45 minutes in the oven, hopefully it doesn’t ruin it 🙁
Perhaps there was a hole in your foil? Sometimes, we create little tears as we move the cake around… if the foil was intact and covered the entire side of the pan, there is no reason why the water would’ve found its way in. But really, your cake should be fine once it’s had a chance to chill completely.
Is it ok to use a Stan mixer instead of a food processor? What attachment should I use?
I strongly recommend that you stick with a food processor for this recipe…
I can’t wait to try this for mother’s day! my mom loves ferrero
This recipe looks amazing. I plan on making this for my sons birthday. What is 14 % fat sour cream? That is very specific, I don’t believe I have ever seen that as an option. And could the semi sweet chocolate be substituted with semi sweet chocolate chips?
Has anyone tried semi-sweet chocolate chips instead? I have a ton of that in my pantry, my youngest son and I are both immuno compromised, so we try not to go to the store if we can avoid it. This looks really yummy, I was hoping to be able to make it for my oldest son for his birthday.
You should be fine with the chocolate chips Jennifer. While they are not optimal, you should still be able to get very decent results using them!
Ok. I will let you know, thanks!
This recipe just looks heavenly, will definitely try it. One question though, if i can’t get rice krispies can i opt out of using them? Can it just be more crackers?
Thanks in advance
I made this for Christmas dinner because my niece requested it. I loved this challenge. One problem, I followed instructions exactly, however, the center was very jiggly and stayed that way until it was refrigerated. I’m wondering if it should have baked longer at either temp before turning off the oven. It was jiggly when I let it set with the door of oven ajar/
I will say, it looked beautiful and felt solid after being in the refrigerator all night. When cutting it, the consistency was soft so each piece collapsed in the center. Everyone loved the cheesecake. I just want to make it better next time.
After going through the recipe and comments, I realized that the amount you had with the 1 cup Rice Krispies was perfect! I carry on smartly and make my hubby his decadent cheesecake 🙂
Do you leave the cheesecake in the water bath still while it’s cooling in the oven for the hour and if so once it’s taken out to further cool do you take it out of the water bath
I absolutely love love love your recipes! Going to make this one today. Based out dark chocolate cheesecake was to die for! Got rave reviews on that one. If I could make one small suggestion: could you please provide a jump to recipe button? I love to read about the recipes but it gets cumbersome to scroll down each time you need to see the recipe. Keep up the great work! Thanks
Meant to say “stout dark chocolate cheesecake “.
Sounds wonderful! Except for the fact that for some reason I don’t like hazelnuts 🥴…. How would I substitute almonds in this recipe without the Nutella? Would not want to compromise the proportions…
Thank you
Pam S
The hazelnuts you could simply replace with almonds, but the Nutella can’t be substituted, I’m afraid.
How do you get the parchment paper off the bottom of the cheesecake?
I just made this. Came of great. The only change I made was to half the amount of the crust.
Hey! Do I need regular whipping cream instead of heavy cream? And if I use a stand mixer how long should I mix or beat?
UPDATE- I made the cake with my stand mixer because my processor didn’t come in time for the SuperBowl, was cautious to not over mix, and it came out without a single crack! I was so-so pleased! It tasted amazing and really worked following the recipe step by step
Hi, I made this cheesecake about 4 times now. I posted a picture on your site. The only issue I seem to have is with the crust. I use all your gram weights for the ingredients and mix well, but seems crumbly after I take it out of the pan from the frig. Should I experiment with more butter or Nutella or both? It’s a very lovely cheesecake. I haven’t ever tasted it..always giving it away. 😣