8-10
adjust servings:

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For the base

For the cheesecake

To decorate

  1. Line a 20cm springform tin with non-stick parchment paper.
  2. In a food processor, add the biscuits and blitz to a fine crumb. Stir in the melted butter. Pour into the prepared tin and spread into an even layer. Leave to set in the fridge.
  3. Beat the cream cheese, icing sugar, hazelnut butter/spread and vanilla in a large bowl until smooth.
  4. Add the melted white chocolate and mix again until combined.
  5. In a separate bowl, whip the cream until stiff peaks form.
  6. Fold the cream into the cream cheese mix, spoon by spoon, until incorporated.
  7. Dollop this mix into the prepared tin on top of the biscuit layer and smooth to an even layer.
  8. Place in the fridge to set for 5-6 hours, or overnight if possible.
  9. To decorate, first whip the cream and icing sugar together until stiff peaks form. Add the Nutella and stir through gently for a marbled effect. Set aside.
  10. Remove the cheesecake from the tin.
  11. Dollop the Nutella whipped cream on top and pile on the roasted hazelnuts and Ferrero Rocher sweets.
CakesChristmasSweet thingsChocolateMother’s DayCheesecakeSpecial OccasionsNo-bakeDinner party

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