Sliced ​​Ferrero Rocher Cheese

" Say no to drugs. Say yes to this Ferrero Rocher cheesecake, deliciously delicious Hmmm

INGREDIENTSfor the periphery:

• 2 1/2 cups of biscuits
• 5 Ferrero Rocher
• 1/2 cup unsalted butter, melted

To fill:

• 35 ounce cream cheese
• 3 large eggs
• 6 large egg yolks
• 1 1/4 cup of castor sugar (prime)
• 3/4 cup sour cream
• 1 tsp of almond juice
• 6 Raffaello
• 6 Ferrero Rocher

For ganache:

• 10 1/2 ounces of milk chocolate
• 1 1/4 cup thick cream

Decorate:

• 15 Ferrero Rocher
• 10 Raffaello

INSTRUCTIONS

• Preheat the oven to 350 degrees. Prepare an 8-inch square baking sheet with baking paper. Blink the biscuits in a food processor until finely ground, then add Ferrero Rocher and process again until finely ground. Add melted butter and process until well blended. Pour the crumb mixture into the prepared baking pan and press it with a glass or the back of the spoon so it is smooth and dense. Place the pan in the fridge when you fill it.
• In a large bowl, add cream cheese, eggs, egg yolks, sugar, sour cream and almond essence. Use an electric hand mixer to whisk together until smooth.
• Wrap two layers of foil safely around the outside of the baking sheet, covering the bottom and top of the side to prevent water from seeping in. Place the baking pan in an oven tray or dish to act as a water bath.
• Pour the contents of the cheesecake into the baking pan, and add Ferrero Rocher and Raffaello. Cover the top of the pan loosely, then put it all in the oven. Pour boiling water into a tub of water, halfway up the cheesecake. Bake the cheesecake for 90 minutes, until it's quite arranged. The sides should be tight but still sway in the middle when you move the tray. Turn off the oven and let the cheesecake stand in the oven for one hour, then remove the cake pan from the water bath and let the cheesecake cool in the pan. Place the cheese cake in the refrigerator for at least 4 hours or overnight.
• After the cheesecake is completely cold and arranged, carefully remove it from the pan and place it on a serving plate. Chop fine chocolate and place it in a large bowl. In a pan, add the cream and bring to a boil. Pour the cream over the chocolate, making sure all the chocolate pieces are submerged. Let stand for 1 minute, then begin to shake slowly, from the middle, to form a smooth ganache. Let it cool and tight in the bowl, until it reaches a consistent consistency. Spoon over the cheesecake and spread it to the edge with the back of the spoon. Decorate by pushing Ferrero Rocher and Raffaello to ganache, alternating between them. Place the cheese cake in the refrigerator to set for 1 hour, then serve.

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