Ferrero Rocher Cheesecake Slice

For the crust:

  • 2 1/2 cups biscuits
  • 5 Ferrero Rocher
  • 1/2 cup unsalted butter, melted
For the filling:
  • 35 oz cream cheese
  • 3 large eggs
  • 6 large egg yolks
  • 1 1/4 cups caster (superfine) sugar
  • 3/4 cup sour cream
  • 1 tsp almond essence
  • 6 Raffaello
  • 6 Ferrero Rocher
For the ganache:
  • 10 1/2 oz milk chocolate
  • 1 1/4 cups heavy cream
  • To decorate:
  • 15 Ferrero Rocher
  • 10 Raffaello

Ferrero Rocher Cheesecake Slice


  1. Preheat the oven to 350 degrees. Prepare a square 8-inch cake pan with parchment paper. Blitz the biscuits in a food processor until finely ground, then add the Ferrero Rocher and process again until finely ground. Add the melted butter and process until just mixed. Pour the crumb mixture into the prepared cake pan and press it down with a glass or the back of a spoon so that it’s smooth and compacted. Put the pan in the fridge while you make the filling.
  2. In a large mixing bowl, add the cream cheese, eggs, egg yolks, sugar, sour cream and almond essence. Use an electric hand mixer to beat together until smooth.
  3. Wrap two layers of foil securely around the outside of the cake pan, covering the bottom and up the sides to prevent any water seeping in. Place the pan in a deep oven tray or dish to act as a water bath.
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