Effortless Ferrero Rocher Nutella (Print Version)

# Ingredients:

→ Crust

01 - 150g Nutella
02 - 120g unsalted butter, soft
03 - 50g white sugar
04 - 75g roasted hazelnuts, finely chopped
05 - 30g crisped rice cereal, lightly crushed
06 - 290g graham cracker crumbs

→ Nutella Cheese Filling

07 - 75g semi-sweet chocolate, melted
08 - 450g Nutella
09 - 3 tbsp corn starch
10 - 5 large eggs
11 - 1 tbsp real vanilla extract
12 - 80ml heavy cream
13 - 150g white sugar
14 - 227g sour cream (14% fat)
15 - 681g full fat cream cheese

→ Nutella Hazelnut Ganache

16 - 100g chopped roasted hazelnuts
17 - 2 tbsp soft butter (unsalted)
18 - 240ml heavy cream
19 - 150g Nutella
20 - 225g semi-sweet chocolate, cut up small

→ Garnish

21 - 13 Ferrero Rochers
22 - 1 cup set-aside Nutella ganache

# Instructions:

01 - Slip the cake onto your favorite serving platter. Pop it in the fridge till an hour before you want to slice it up.
02 - Want extra flair? Melt any leftover ganache, pop it into a parchment bag, and splash over each Ferrero Rocher.
03 - Top each piped swirl with a Ferrero Rocher. Easy.
04 - Spoon your reserved cooled ganache into a piping bag with a star tip. Make a circle of 12 rosettes around the cake, then one little swirl in the middle.
05 - Very carefully undo the springform ring. Leave the parchment and base under the cake for now.
06 - Fold chopped hazelnuts into the ganache that’s left. Pour it across the chilled cheesecake and gently smooth out the top. Chill again so it sets.
07 - Scoop 1 cup of ganache and keep it in the fridge till it’s thick enough to pipe. Give it a little stir now and then, this takes roughly 3 hours.
08 - Toss chopped chocolate, Nutella, cream, and butter into a microwave-safe bowl. Heat for a minute, let it sit for a minute and then stir for a minute. Repeat this, switching to 20-second bursts if you need to melt it more, until it’s silky and smooth.
09 - Carefully run a thin knife around the edge. Pop it in the fridge, uncovered, for at least 6 hours, or better yet, let it sit overnight.
10 - Once it’s baked, turn off the heat and crack the oven door open about an inch. Allow the cake to chill out for another hour before you pull it out and let it finish cooling to room temp.
11 - Bake at 175°C for 25 minutes. After that, lower it to 120°C and let it hang out in there for another 75 minutes.
12 - Pour the cheese filling over your crust and spread it out. Slide the roasting pan onto the middle oven rack and pour in boiling water until it climbs about 3/4 up the side of the cake pan.
13 - Take the pan you prepped and cover the outside with foil. This helps keep water out when you use the water bath. Set this into a roasting pan.
14 - Drop in the Nutella and melted chocolate, then keep blending till it looks perfectly uniform and creamy.
15 - Sprinkle in the corn starch. Run the processor just till combined.
16 - Crack in all the eggs at once and mix so you can’t spot any streaks.
17 - Use your food processor to take the cream cheese, sour cream, sugar, cream, and vanilla for a spin. Scrape the bowl when needed to make sure it all gets smooth.
18 - Turn the oven on to 175°C. Start boiling about a liter of water; you'll need it for a hot bath.
19 - Dump the Nutella-butter mix over the dry stuff and stir until it clumps together. Press this into the bottom and about 3/4 up the sides of your lined pan. Leave this off to the side.
20 - Toss the soft butter with Nutella in a small bowl, zap it in the microwave for 30 to 45 seconds, then beat until silky.
21 - In your biggest bowl, mix the crumbs, crispy rice, hazelnuts, and sugar until there aren’t any clusters.
22 - Line a 23cm springform pan with parchment at the bottom. Let the paper hang over and lock in place with the pan ring.

# Notes:

01 - For smooth slices, use a hot knife and clean it after every cut.
02 - Making this dessert the day before gives the best texture.

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