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Truffle Cheesecake   Veg  CD  DP  Belgian   85mins plus chilling


Serves 8      Cold  Vegetarian  Alcohol Dessert  Pudding  Belgium  Europe



For the Crust 
200g/7oz Plain Chocolate
75g/3oz Butter, melted
225g/8oz Digestive Biscuits or Wafer cookies, crushed 

For the Filling
225g/8oz Caster Sugar
250g/9oz Cream Cheese
4 Eggs
90ml/3fl.oz. Hazelnut Liqueur
8 squares Plain Chocolate
120ml/4fl.oz. Sour Cream 

For the Topping
240ml/8fl.oz. Sour Cream
Grated Plain Chocolate 

Icing sugar



1. Preheat the oven to 180C, 350F, Gas Mark 4. 


2. 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 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 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  icing sugar.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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