Ferrero Rocher Basque cheesecake is a decadent twist on the classic Basque cheesecake, bringing together the rich, creamy texture of the traditional dessert with the irresistible flavors of Ferrero Rocher.
I have made a Nutella brownie Basque cheesecake before which I thought was insanely good but then Ferrero Rocher basque was born! If you love chocolate cheesecake, Nutella and Ferrero Rocher, you are in the right place my friend!.
The result is a perfect balance of sweet, creamy, and nutty goodness that elevates the Basque cheesecake to a whole new level of indulgence. Whether you’re a fan of classic Basque cheesecakes or a Ferrero Rocher lover, Im sure you will fall in love with this chocolate show stopper as hard as I did!
Why should I make this Ferrero Rocher Basque Cheesecake?
I love a dessert that tastes luxurious but is easy to make. This cheesecake tastes expensive and whoever you share it with will be transported to chocolate heaven.
Not only is this dessert a treat for the taste buds, but it’s also a true showstopper when it comes to presentation. With its rustic, chocolatey exterior and a decadent, creamy interior, this cheesecake is sure to impress anyone you serve it to. Whether you’re hosting a special occasion or a casual dinner party, this dessert makes an unforgettable statement and elevates any gathering.
It’s the perfect winter or Christmas dessert. I mean you can’t get through this season without Ferrero Rocher.
Finally, the Ferrero Rocher Basque cheesecake is accessible for bakers of all levels. Whether you’re a beginner or an experienced pro, this recipe is forgiving and easy to follow, making it an ideal dessert to tackle regardless of your baking expertise.
When should I make this Ferrero Rocher Basque cheesecake?
There are so many occasions you could make this delicious cheesecake, but here’s a few below:
- Dinner Parties – Impress your guests with a show-stopping dessert that combines rich flavors and stunning presentation.
- Birthday Celebrations – Perfect for someone’s special day who loves Ferrero Rocher and cheesecake.
- Holidays (Christmas, Easter, etc.) – Perfect for holiday gatherings when you want to serve something memorable and festive.
- Mother’s Day – A luxurious dessert to spoil the special women in your life with something truly indulgent.
- Anniversaries – Celebrate love with this romantic, decadent cheesecake that’s perfect for sharing.
- Valentine’s Day – A sweet treat to share with a loved one, combining the richness of chocolate and the elegance of Basque cheesecake.
- Just Because – Sometimes the best reason to make this cheesecake is simply to treat yourself or your loved ones to something extraordinary.
How to make this chocolate Basque cheesecake?
Chocolate Basque cheesecake
- Take the cream cheese and cream out of the fridge for 40 minutes before to let them come closer to room temperature.
- Spray the inside of the cake tin with spray oil/butter. Cut a large square of parchment or baking paper and push it to the cake tin. Spray the inside with spray oil/butter. Set aside.
- Chop the chocolate into chunks then melt in the microwave, 20 seconds at a time. Set aside
- Mix the cream cheese in a bowl with electric beaters until smooth, then add the sugar. Mix together until well combined.
- Add the sifted cocoa powder, vanilla extract and salt, mix until combined.
- Add the eggs, mix until combined.
- Pour in the melted chocolate, mix together using a spatula. Do not over mix.
- Heat the cream in the microwave for 40 seconds, it should be warm but not too hot.
- Pour the cream into the bowl with the other ingredients in 3 stages, mix together using a spatula. Do not over mix.
- Pour the chocolate Basque mixture in a sieve and push it through using a spatula into the lined cake tin.
- Tap the cheesecake on the counter a few times to get rid of any air bubbles.
- Bake the Basque cheesecake on your ovens top and bottom heat setting at 230c for 23mins. Using this oven setting makes sure that the top of the cheesecake burns. If you use a fan oven setting the top of the cheesecake might not burn, this is why I recommend using the top and bottom heat setting. If you have to use the fan setting bake at 220c. If the top does not burn you can switch to the grill/broil setting until the top is burnt. Watch the cheesecake like a hawk, you do not want to do this for more than 2-3 minutes.
- The cheesecake should still be jiggly when you take it out the oven.
- Let the cheesecake cool for 1 hour, then cover with cling film or a plate and place it in the fridge overnight.
Scroll down to get the full recipe and ingredients needed…
If you love Basque cheesecakes, check out these recipes
Ingredients
Chocolate Basque cheesecake
- 450g full fat cream cheese
- 225g double/heavy cream
- 180g Dark Chocolate (around 50%- 60% cocoa)
- 100g Caster Sugar
- 3 Eggs
- 15g Cocoa Powder
- 1 tsp Vanilla Extract
- Pinch of Salt
Hazelnut Nutella topping
- 60g chopped hazelnuts (you do not have to use hazelnuts, I have made this recipe with cashews and it still tasted amazing)
- 230g Nutella
- 120ml whole milk
Other ingredients needed
- 7-8 Ferrero Rocher
- 8" spring form or loose bottom cake tin.
- Parchment /baking paper
Instructions
Chocolate Basque cheesecake
- Take the cream cheese and cream out of the fridge for 40 minutes before to let them come closer to room temperature.
- Spray the inside of the cake tin with spray oil/butter. Cut a large square of parchment or baking paper and push it to the cake tin. Spray the inside with spray oil/butter. Set aside.
- Chop the chocolate into chunks then melt in the microwave, 20 seconds at a time. Set aside
- Mix the cream cheese in a bowl with electric beaters until smooth, then add the sugar. Mix together until well combined.
- Add the sifted cocoa powder, vanilla extract and salt, mix until combined.
- Add the eggs, mix until combined.
- Pour in the melted chocolate, mix together using a spatula. Do not over mix.
- Heat the cream in the microwave for 40 seconds, it should be warm but not too hot.
- Pour the cream into the bowl with the other ingredients in 3 stages, mix together using a spatula. Do not over mix.
- Pour the chocolate Basque mixture in a sieve and push it through using a spatula into the lined cake tin.
- Tap the cheesecake on the counter a few times to get rid of any air bubbles.
- Bake the Basque cheesecake on your ovens top and bottom heat setting at 230c for 23mins. Using this oven setting makes sure that the top of the cheesecake burns. If you use a fan oven setting the top of the cheesecake might not burn, this is why I recommend using the top and bottom heat setting. If you have to use the fan setting bake at 220c. If the top does not burn you can switch to the grill/broil setting until the top is burnt. Watch the cheesecake like a hawk, you do not want to do this for more than 2-3 minutes.
- The cheesecake should still be jiggly when you take it out the oven.
- Let the cheesecake cool for 1 hour, then cover with cling film or a plate and place it in the fridge overnight.
Hazelnut Nutella topping
- Chop the hazelnuts into small pieces. (you do to have to use hazelnuts if you can not easily locate them. I have made it with cashew nuts and it tasted great)
- Heat the milk in the microwave for 20-40 seconds. You want it to be warm but not boiling.
- Pour on top of the Nutella, stir until combined and a looser consistency.
- Add the chopped hazelnuts.
- Add some more warm milk if it is too thick.
Assemble
- Spread the hazelnut Nutella sauce on top of the Basque cheesecake, then place the Ferrero Rocher chocolates around the top. Make the sauce 10 minutes before you want to put it on top of the Basque cheesecake, make sure it is not hot.
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