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  1. Home
  2. Baking

Slow Cooker Ferrero Rocher Cheesecake

Anyone else drooling?! It's the easiest - and yummiest - dessert you'll make all week! - by Kerrie Worner
  • 27 May 2019
Slow Cooker Ferrero Rocher Cheesecake
Prep: 30 Minutes - Cook: 150 Minutes - Easy - Serves 12
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Love Ferrero Rochers? Well you're in for a real treat with this dessert! And your slow cooker does all the hard work for you!

Ingredients

½ x 250g packet Arnott’s Butternut Snap Cookie

½ cup skinless hazelnuts

50g unsalted butter, melted

300ml tub thickened cream, whipped

Halved Ferrero Rocher chocolates, to serve

FILLING

2 x 250g blocks cream cheese, chopped, at room temperature

1 cup caster sugar

3 eggs

250g tub sour cream

¼ cup chocolate-hazelnut spread

70g dark cooking chocolate, melted, cooled

Method

  1. Invert base of a 20.5cm round springform pan (base measuring 19.5cm). Grease and line base and side with baking paper. Place a large, double sheet of foil on the bench. Top with a double sheet of plastic wrap. Place pan in the centre, then scrunch foil and plastic up around the outside to make it waterproof.

  2. Process cookies and hazelnuts in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while making filling. 

  3. To make filling, process cream cheese and sugar in same, clean food processor until smooth. Add eggs one at a time, processing until combined. Add sour cream, chocolate-hazelnut spread and melted chocolate. Process until combined. (Don’t over-process.) Pour over biscuit base. 

  4. Place a small, heatproof bowl (4cm deep) up-side down in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit springform pan on the bowl. Pour enough boiling water into cooker until it touches the base of the pan. Cover cooker tightly with foil, then cover with lid. 

  5. Cook on HIGH setting for about 2 hours and 30 minutes, or until set. Remove. Stand cheesecake in pan for 30 minutes. Refrigerate, covered, overnight. 

  6. Remove side of pan. Transfer cheesecake to a serving plate. Top with whipped cream and Ferrero Rochers.  

     

    TIP! The cheesecake should have a slight wobble in the centre once cooked.  It can be made up to two days ahead. Keep, covered, in the fridge. Decorate just before serving.

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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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