Ingredients

Method

• 1 kg Woolworths Plain Medium Fat Cream Cheese
• 1 cup Nutella Nut Spread
• 2 T cake flour
• 1 t baking powder
• 3 free-range eggs
• ½ cup whipping cream
• a pinch of salt
• For the ganache:
• 1 cup cream
• 8 Ferrero Rocher chocolates, roughly chopped, plus extra to decorate

Method

Ingredients

 

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1. Preheat the oven to 200°C. Line a 23 cm cake tin with greaseproof paper. Place the cream cheese in a microwave-safe bowl and heat at 10-second intervals until soft and mixable.
2. Add the Nutella and mix until combined. Sift in the dry ingredients and mix at a slow speed using a stand mixer or hand-beater until combined.
3. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, add the cream and salt and mix until combined.
4. Pour the mixture into the lined cake tin and bake for 30 minutes. The centre should be slightly wobbly. Chill for a few hours or overnight to set.
5. To make the ganache, heat the cream in a saucepan until simmering, then remove from the heat. Place the chocolates in a bowl, pour over the hot cream, and stir until shiny. Allow to cool for 10 minutes, then spoon over the cheesecake. Decorate with more Ferrero Rocher chocolates before serving.

Find more chocolate recipes here.

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Photography: Jan Ras

Videography: Romy Wilson

Production: Abigail Donnelly

Food assistant: Cheri Kustner