Rocher Cheesecake

Rocher Cheesecake

Rocher Cheesecake


  • For the Crust:
  • 400g Chocolate Butter Cookies
  • 50g Ground Hazelnuts
  • 150ml Melted Butter
  • (Blend everything together until fine)
  • For the Filling:
  • 1kg Quark (20% Fat)
  • 500g Cream Cheese
  • 400ml Heavy Cream
  • 300g Sugar
  • 1 packet Vanilla Sugar
  • 4 tablespoons Flour
  • 2 tablespoons Cornstarch
  • 6 Eggs
  • For the Ganache:
  • 500g Whole Milk Chocolate
  • 200ml Heavy Cream
  • (Chop the chocolate finely. Add heated cream and mix well until it forms a creamy ganache)
  • For Decoration:
  • Ferrero Rocher
  • Hazelnuts


For the Crust:

  1. Blend 400g of chocolate butter cookies and 50g of ground hazelnuts until fine.
  2. Mix the cookie-nut mixture with 150ml of melted butter.
  3. Press the mixture into the base of a 30x25cm pan to form the crust.

For the Filling:

  1. In a large bowl, combine 1kg of quark, 500g of cream cheese, 400ml of heavy cream, 300g of sugar, 1 packet of vanilla sugar, 4 tablespoons of flour, and 2 tablespoons of cornstarch.
  2. Add 6 eggs and mix until well combined.
  3. Pour the filling over the crust in the pan.

For the Ganache:

  1. Chop 500g of whole milk chocolate finely.
  2. Heat 200ml of heavy cream and pour it over the chopped chocolate.
  3. Mix well until it forms a creamy ganache.
  4. Spread the ganache over the cheesecake filling.


  1. Bake in a preheated oven at 170°C (340°F) in conventional mode for 35 minutes.


  1. After baking, let the cheesecake cool.
  2. Decorate the top with Ferrero Rocher chocolates and hazelnuts.


  1. Chill the cheesecake for at least 4 hours, preferably overnight, before serving.

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