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 !
- 200 g / 7 oz plain chocolate
- 75 g / 3 oz butter, melted
- 225 g / 8 oz digestive biscuits or wafer cookies, crushed
- 225 g / 8 oz caster sugar
- 250 g / 9 oz cream cheese
- 4 eggs
- 90 ml / 3 fl.oz hazelnut liqueur
- 8 squares plain chocolate
- 120 ml / 4 fl.oz sour cream
- Preheat the oven to 180°C, 350°F, 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 / 9-inch spring+form tin to within 1 cm / ½-inch 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.