Christmas puddings - from berry trifle to a wreath pavlova
Share:
There’s something utterly festive about Ferrero Rocher, the foil- wrapped hazelnut chocolates. This recipe uses them (or similar) to create a rich but simple-to-make cheesecake – the ambassador will really be spoiling us!. . SERVES 12. PREP 30 min, plus chilling time.
For the biscuit base. For the cheesecake mixture. To decorate. 1 Combine the crushed biscuits with the melted butter and press into the base of a loose-bottomed 18cm cake tin with deep sides. 2 For the cheesecake, melt the milk chocolate in a suitable bowl in the microwave in 30-second bursts (mixing well after each one, even if it doesn’t look like it needs it). Alternatively, melt the chocolate in a small heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water) and stir occasionally until the chocolate melts. Set the melted chocolate aside for 5 minutes until it cools to room temperature.
3 Pour the double cream into a large clean bowl, add the cream cheese and icing sugar and beat until very stiff and thick (use an electric hand whisk if you have one). It’s ready when it’s the consistency of ice cream. 4 Add the cooled melted chocolate and crushed hazelnut chocolates and beat until well combined. Spoon the cheesecake mixture on top of the biscuit base, smoothing the top, and transfer to the fridge for 4 hours (or longer) to set.
