Also called Belgium Truffle Cheesecake and is one of the finest desserts served over the world. Requires good cooking skills but it’s all worth it when you taste it!
Ingredients Truffle Cheesecake
- 200 gr plain chocolate
- 75 gr butter, melted
- 225 gr digestive biscuits or wafer cookies, crushed
- 225 gr caster sugar
- 250 gr cream cheese
- 4 eggs
- 90 ml hazelnut liqueur
- 8 squares plain chocolate
- 120 ml sour cream
- 240 ml sour cream
- grated plain chocolate
- 10 gr icing sugar
Preheat the oven to 180°C, gas mark 4.
Melt the butter in a medium saucepan then add the biscuit crumbs and mix well.
Press the mixture evenly over bottom and up sides of a 22 cm spring+form tin to within 1 cm of the top.
Refrigerate while preparing filling.
Place the chocolate in a heatproof bowl and set over a pan of boiling water.
Stir to melt.
In a large mixing bowl, beat together the cream cheese and sugar until well blended and smooth.
Add the eggs one at a time, beating well between each addition.
Beat in the liqueur and melted chocolate until well mixed then blend in the sour cream.
Pour onto the crumb base, smooth top with a palette knife and bake for 45 to 55 minutes or just until the centre has just set.
Cool in the tin on a wire rack, then refrigerate for 8 hours.
To serve: run sharp knife around the edge of cake to loosen then remove the sides of the tin.
Spread the top of the cake with an even layer of sour cream and decorate with grated chocolate and sprinkle with icing sugar.