Belgian Truffle Cheesecake
Recipe Description
Belgian Truffle Cheesecake, one of the finest desserts served in Belgium and over the world. Requires good cooking skills but it's all worth it when you taste it !Ingredients
- For the Crust:
- 200g/7oz dark chocolate|plain chocolate
- 75g/3oz butter, melted
- 225g/8oz Digestive Biscuits or Wafer cookies, crushed For the Filling:
- 225g/8oz superfine sugar|caster sugar
- 250g/9oz cream cheese
- 4 eggs
- 90ml/3fl.oz. hazelnut Liqueur
- 8 squares dark chocolate|plain chocolate
- 120ml/4fl.oz. sour cream For the Topping:
- 240ml/8fl.oz. sour cream
- Grated dark chocolate|plain chocolate
- powdered sugar|icing sugar
1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Melt the butter and chocolate in a medium saucepan then add the biscuit crumbs and mix well. Press the mixture evenly over bottom and up sides of a 22cm/9-inch springform tin to within 1cm/1/2-inch of the top. Refrigerate while preparing filling.
3. Place the chocolate in a heatproof bowl and set over a pan of boiling water. Stir to melt.
4. In a large mixing bowl, beat together the cream cheese and Granulated sugar|Sugar until well blended and smooth.
5. Add the eggs one at a time, beating well between each addition.
5. Beat in the liqueur and melted chocolate until well mixed then blend in the sour cream.
6. 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.
7. 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 powdered sugar|icing sugar.
2. Melt the butter and chocolate in a medium saucepan then add the biscuit crumbs and mix well. Press the mixture evenly over bottom and up sides of a 22cm/9-inch springform tin to within 1cm/1/2-inch of the top. Refrigerate while preparing filling.
3. Place the chocolate in a heatproof bowl and set over a pan of boiling water. Stir to melt.
4. In a large mixing bowl, beat together the cream cheese and Granulated sugar|Sugar until well blended and smooth.
5. Add the eggs one at a time, beating well between each addition.
5. Beat in the liqueur and melted chocolate until well mixed then blend in the sour cream.
6. 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.
7. 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 powdered sugar|icing sugar.
This article uses material from the "Belgian Truffle Cheesecake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
