Ferrero Rocher Hazelnut Cheesecake – Recipe for Luxurious Chocolate Bars

Ferrero Rocher Hazelnut Cheesecake – Recipe for Luxurious Chocolate Bars

As a child of the 1980s, I always considered Ferrero Rocher chocolate to be the epitome of luxury, seemingly made for the elite. In this recipe from Arabicook.com, we’ll learn the ingredients and preparation method for these delicious chocolate cheesecake bars.

Ingredients for Ferrero Rocher Hazelnut Cheesecake:

This recipe serves 12 to 15 portions.

For the Crust:

• 250 grams (9 ounces) Lotus cookies or similar
• 50 grams (1 3/4 ounces, 1/2 cup) roasted hazelnuts
• 1/4 teaspoon fine sea salt
• 85 grams (3 ounces, 6 tablespoons) unsalted butter, melted

For the Cheesecake:

• 240 ml (8 1/2 fluid ounces, 1 cup) cold heavy cream
• 1 teaspoon vanilla bean paste
• 700 grams (1 pound 8 1/2 ounces, 3 1/8 cups) full-fat cream cheese, room temperature
• 120 grams (4 1/4 ounces, 1 cup) powdered sugar
• 150 grams (5 1/2 ounces, 1/2 cup) hazelnut chocolate spread, room temperature
• 1/4 teaspoon fine sea salt

For the Topping:

• 170 grams (6 ounces) milk chocolate, chopped
• 45 ml (1 3/4 fluid ounces, 1/8 cup plus 1 tablespoon) coconut oil
• 100 grams (3 1/2 ounces, 3/4 cup) finely chopped roasted hazelnuts

How to Prepare Ferrero Rocher Hazelnut Cheesecake:

Step 1:
Lightly grease a 23 x 33 cm (9 x 13 inch) baking pan and line it with a large sheet of parchment paper to cover the base and sides.

Step 2:
Add the cookies, hazelnuts, and salt to a food processor and blend until finely ground. Pour in the melted butter and pulse until combined. Press the mixture evenly into the prepared pan using the bottom of a glass. Set aside.

Step 3:
To make the cheesecake, place the cream and vanilla in a large bowl and whisk until smooth. Set aside.

Step 4:
In another bowl, combine the cream cheese, powdered sugar, hazelnut chocolate spread, and sea salt. Use an electric mixer to beat until smooth and well blended, about 2 minutes.

Step 5:
Fold the whipped vanilla cream into the cheesecake mixture and stir until fully combined. Spread this evenly over the crust in the pan. Cover and freeze until firm, about 4 hours.

Step 6:
For the topping, melt the chocolate and coconut oil in a heatproof bowl in the microwave on low heat to prevent burning, or over a pot of simmering water. Once melted, stir in the chopped hazelnuts and let it sit for at least 10 minutes before using.

Step 7:
To serve, use the parchment paper to carefully lift the frozen cheesecake from the pan and transfer it to a cutting board. Cut into squares and dip them into the chocolate mixture or drizzle some over the top. Serve straight from the freezer like ice cream, or let them soften slightly to a mousse-like cheesecake consistency.

Enjoy your luxurious Ferrero Rocher Hazelnut Cheesecake bars!