• 8½ oz of crushed corn flakes

  • 2½ oz unsalted butter, melted

  • 4 tbsps cocoa powder

  • 7 oz hazelnut

  • 1.1 lbs cream cheese

  • 1½ cup + 4 tbsps cream (25% fat content)

  • 3 oz sugar

  • ½ teaspoon vanilla extract

  • 170g dark chocolate

  • 8 Ferrero Rocher chocolates



  • Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.
  • Toast the hazelnuts in the oven.
  • Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated.
  • Pour it in the pan and spread with a spatula. Refrigerate until firm.
  • Melt the chocolate with the rest of the cream.
  • Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes. Serve.