Perfect for a special occasion, this American style dessert really has the wow-factor
Ingredients
For the biscuit crust
- 85g hot melted butter, plus extra butter for greasing
- 14 plain chocolate digestive biscuits, finely crushed
For the cheesecake
- 3 x 300g packs full-fat cream cheese
- 200g golden caster sugar
- 4 tbsp plain flour
- 2 tsp vanilla extract
- 2 tbsp coffee liqueur
- 3 large eggs
- 285ml carton soured cream
For the topping
- 142ml carton soured cream
- 2 tbsp coffee liqueur
- cocoa, for dusting
- 8 hazelnut chocolates,unwrapped
Method
-
Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
-
Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp coffee liqueur, eggs and 285ml soured cream.
-
Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.
-
Mix 142ml soured cream and coffee liqueur, then smooth on top of the cheesecake. Chill.