Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake


If you're a fan of Ferrero Rocher chocolate candy, you'll love this chocolate-y cheesecake!

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10 Responses to Ferrero Rocher Cheesecake

  1. Olga M August 13, 2016 at 5:03 pm #

    Hi Tatyana,
    that looks amazing!
    I have couple of questions: you didn’t mention – do you prebake the crust? Also, you changed whisk to a paddle on the mixer before you added nutella – is there are reason?

    • tatyanaseverydayfood August 14, 2016 at 11:05 am #

      Hi! Thank you! 🙂 No, I typically don’t pre-bake the crust. I changed attachments because my batter became pretty thick and heavy and the paddle handled it better 🙂

  2. Risha Vaswani August 14, 2016 at 5:48 pm #

    Hi Tattyana. I am a big fan and find you so very inspiring. I plan to do a lot of your cakes and love this new recipe . Would you be able to advise me if I would like to test drive this creation. How big should my baking pan be if I want to try out half the recipe? And would it take half the time you mentioned?
    PS I tried your amazing Biscottis dipped in chocolate earlier ….how do I send you some pictures of future creations?

    • tatyanaseverydayfood August 15, 2016 at 11:16 am #

      Hi! You can certainly cut the recipe in half for this cheesecake. I recommend using a 6-inch pan for half the recipe and cut down on the cooking time. You’ll want to bake for probably an hour, until edges are set. If you would like to share your photos, please tag them with #tatyanaseverydayfood on instagram 🙂

  3. Maly August 15, 2016 at 5:41 am #

    I love your recipes and love how you demonstrate how to make them. You made everything so easy to follow. Thank you so much!!!

  4. Delilah Brecie August 29, 2016 at 2:54 pm #

    Hi Tatyana!!
    Can I leave out the water bath option? What will happen to the cheesecake? And also i love the pan you use to bake the cake in! Where did you buy it?

    • tatyanaseverydayfood August 29, 2016 at 3:33 pm #

      The water bath will give you a flat-top cheesecake, otherwise they kind of cave inwards when baking. I do recommend using one. The pan is from Williams Sonoma! Love their pans 🙂

  5. Sandra M. Rueda September 3, 2016 at 7:40 am #

    Hello Tatyana, I am a big fan of your recipes. I am from Colombia, South America. I wanted to know how did you made the chocolate crust. Thank you!

    • tatyanaseverydayfood September 4, 2016 at 9:17 am #

      For the chocolate crust, you’ll need to combine chocolate cookie crumbs with melted butter, then press the mixture firmly into the bottom of the pan. I used graham crackers but dry biscuits or oreo cookies will also work


  1. Ferrero Rocher Cheesecake – CHOKO Passion - August 26, 2016

    […] Credit: Tatyanaseverydayfood […]

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