RCI-DS.001.0065.001

Belgian Truffle Cheesecake

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 !

vegetarian
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

  • g/7oz plain chocolate
    200 unit
  • g/3oz butter
    melted
    75 unit
  • g/8oz Digestive Biscuits or Wafer cookies
    crushed
    225 unit
  • g/8oz caster sugar
    225 unit
  • g/9oz cream cheese
    250 unit
  • 4 unit
  • ml/3fl.oz. hazelnut Liqueur
    90 unit
  • squares plain chocolate
    8 unit
  • ml/4fl.oz. sour cream
    120 unit
  • ml/8fl.oz. sour cream
    240 unit
  • 1 unit
  • 1 unit

Method

1
Preheat oven to 180°C (350°F). Crush the digestive biscuits into fine crumbs and combine with melted butter, then press firmly into the base of a 20cm springform cake tin. Bake for 8 minutes until lightly set.
2
Chop 200g plain chocolate into small pieces and melt gently over a bain-marie or in short microwave bursts, stirring frequently until smooth. Remove from heat and let cool slightly.
3
Beat the cream cheese with caster sugar until light and creamy, about 2-3 minutes. Add eggs one at a time, beating well after each addition to avoid lumps.
4
Stir the cooled melted chocolate into the cream cheese mixture until fully incorporated. Add the hazelnut liqueur and mix well.
5
Fold in 120ml sour cream gently using a spatula until just combined, taking care not to overmix.
6
Pour the filling over the cooled biscuit base and smooth the surface. Place the springform tin on a baking tray.
7
Bake at 180°C for 45-50 minutes until the edges are set but the centre still has a slight wobble when gently shaken. The cheesecake should not crack significantly.
48 minutes
8
Remove from the oven and allow to cool in the tin for 15 minutes. Mix the 240ml sour cream with a pinch of icing sugar and spread over the warm cheesecake surface.
9
Return to the oven for a further 5 minutes to set the sour cream topping. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
10
Melt the 8 plain chocolate squares over a bain-marie and drizzle over the chilled cheesecake in a decorative pattern. Finish with a light dusting of grated plain chocolate and icing sugar.
11
Remove cheesecake from the springform tin using a warm, dry knife to cut around the edges. Slice carefully and serve chilled.

What Makes This Variant Distinct

  • Original variant

Cuisines