Chocolate sable pastry

  • 115g (4 ounces) butter
  • 30g (1 ounce) cocoa powder
  • 160g (5.6 ounces) flour
  • 1 egg
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 100g (3.5 ounces) sugar
  • 25g (0.9 ounces) melted butter

Ferrero cheese layer

  • 600g (21 ounces) cream cheese
  • 100g (3.5 ounces) whipping cream
  • 50g (1.8 ounces) milk chocolate
  • 130g (4.6 ounces) sugar
  • 2 eggs
  • 30g (1 ounce) hazelnut paste

Rocher glaze

  • 80g (2.8 ounces) milk chocolate
  • 50g (1.8 ounces) whipping cream
  • Ferrero Rocher chocolates to taste
  • Hazelnuts to taste


  • Mixer with paddle attachment

    For mixing your cold butter, sugar, and flour into the perfect crumbly texture.

  • Parchment paper

    Essential for rolling out the dough without it sticking to your surface.

  • Food processor

    Helpful to grind your baked pastry into fine crumbs for the base.

  • 18cm Ring mold

    To shape the perfect cheesecake base and sides.

  • Baking sheet

    Don't forget to add water for the crucial 'steam bath' effect while baking.


Step 1

Place cold butter, sugar, flour, salt, and cocoa into the mixer with the paddle attachment. *Mix until crumbly.* You can use cold butter directly from the fridge for the best results.

Step 2

Add eggs and vanilla, and mix until the dough comes together. *Be patient as this can take a few minutes.*

Step 3

Roll out the dough between 2 sheets of parchment, and refrigerate. *This helps to firm up the dough and make it easier to handle.* Refrigerate for at least 30 minutes.

Step 4

Preheat the oven to 320°F (160°C).

Step 5

Bake for 12-15 minutes until firm. *Watch closely to avoid over-baking.*

Step 6

Cool the pastry completely, then grind it in a food processor into crumbs. *You'll need fine crumbs for the next step.*

Step 7

Add melted butter, and mix until combined. *Spread evenly to ensure an even crust.*

Step 8

Spread the base and sides into an 18cm ring. *Press firmly to ensure it holds its shape.*

Step 9

Bake again at 356°F (180°C) for 10 minutes. *Let cool completely before adding the cheese layer.*

Step 10

All ingredients for the cheese layer should be at room temperature. This ensures smooth mixing.

Step 11

Mix cream cheese and sugar using a mixer at minimum speed until smooth. *Don't overmix to avoid incorporating too much air.*

Step 12

Add hazelnut paste and mix until combined. *Ensure an even distribution.*

Step 13

Add eggs and vanilla, mix just until incorporated. *Be careful not to overmix.*

Step 14

Pour hot cream over the milk chocolate, then mix until smooth and chill slightly. *This creates a ganache-like consistency.*

Step 15

Add the cooled chocolate mixture to the cheese mix and stir for no more than 3 minutes. *Overmixing can affect the texture.*

Step 16

Pour the cheese mixture over the prepared chocolate sable pastry base. *Spread evenly and smooth the top.*

Step 17

Preheat the oven to 212-266°F (100-130°C). Place a baking sheet with water on the bottom rack. *This creates a steam bath which helps prevent cracking.*

Step 18

Bake the cheesecake for 1 hour 30 minutes. *The center should be wobbly when done.*

Step 19

Leave to cool in the turned-off oven gradually. *Rapid cooling can cause cracks.*

Step 20

Once the oven is cooled, refrigerate the cheesecake in the mold until fully chilled.

Step 21

Prepare the glaze by pouring hot cream over the milk chocolate and refrigerate. *Ensure it's mixed well and smooth before chilling.*

Step 22

Add chopped Ferrero Rocher chocolates and hazelnuts to the chilled glaze. *Mix thoroughly to distribute the ingredients evenly.*

Step 23

If making hazelnut paste at home, wash and dry hazelnuts in the oven at 356°F (180°C) for 10 minutes. Grind into a fine paste using a blender. *You need at least 200g (7 ounces) of hazelnuts for this step.*


There are countless ways to serve this heavenly Ferrero Rocher Cheesecake that will surely make anyone's day sweeter! 🍰✨

Classic Style: Slice the cheesecake into even pieces and add some extra crushed hazelnuts on top for that rich, nutty finish. Serve cold straight from the fridge for the perfect texture.

Dessert Platter: Make it a centerpiece in a mouth-watering dessert platter. Surround it with fresh berries like strawberries and raspberries, a drizzle of caramel sauce, and a dollop of whipped cream. 🍓🍫

Mini Delights: Turn this cheesecake into mini versions by using smaller molds. Perfect for parties and gatherings, everyone can enjoy a personal-sized treat! 🎉


Don't fret if you're gluten-free or vegan; we've got amazing alternatives! 🌱💖

Gluten-Free Version: Substitute the regular flour with gluten-free flour or almond flour. Follow the same steps, and you'll still get a delightful crispy pastry base.

Vegan Version: Replace butter with vegan butter, and use a vegan cream cheese and whipping cream for the cheese layer. Use flaxseed or chia egg substitutes for a perfect creamy texture. Combine with dark chocolate and vegan hazelnut paste. 🌿🍫


  • Can I use a hand mixer instead of a stand mixer?

    Yes, a hand mixer will get the job done, but it might take a bit more time to reach the desired crumbly texture.

  • My pastry cracked while baking, what should I do?

    Don't worry! Just press the cracks together gently before adding the filling; it won't affect the taste.

  • How do I know when my cheesecake is done?

    The center should be slightly wobbly when you gently shake the pan. It will firm up as it cools.

  • Can I prepare the cheesecake in advance?

    Absolutely! This cheesecake can be made a day ahead. Just store it in the fridge and add the glaze before serving.

  • What should I do if my glaze is too thick?

    Add a small amount of warm cream and mix until you reach the desired consistency.

  • How can I prevent my cheesecake from cracking?

    Ensure that all your ingredients are at room temperature before mixing and bake with a water bath to keep the moisture high.

Nutrition facts

Ferrero cheesecake
Recipe Yield:8 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:35g
Saturated Fat:20g
Total Carbohydrate:30g
Total Sugars:25g