Belgian truffle cheesecake

Yield: 1 servings

Measure Ingredient
%%%%% CRUST %%%%%
1 tablespoon Soft butter
1 each 200 gram pkg chocolate wafer cookies, finely crushed
⅓ cup Butter, melted

Brush sides of 10 inch springform pan with soft butter to within ½ inch from top of pan. Combine wafer crumbs and melted butter. Press mixture evenly over the bottom and up sides to within ½ inch of the topof pan. Refrigerate while preparing filling. %%%%%%%%%%%%%%%%%%%%% %%%%% FILLING %%%%% %%%%%%%%%%%%%%%%%%%%% 750 gram cream cheese, softened 1 cup sugar 2 tbsp sifted unsweetened cocoa pinch of salt 4 largeeggs ⅓ cup hazelnut liqueur 1 lb bittersweet chocolate, melted ½ cup sour cream Beat softened cream cheese, sugar, cocoa and salt until blended and smooth. Beat in eggs one at a time. Beat in liqueur, then melted chocolate. Blend in sour cream. Pour into prepared pan, smooth top. Bake at 350F for 45-55 minutes or just until center is barely set. Cool completely on wire rack, then refrigerate overnight. Can be refrigerated for 3 days or can be held in freezer for up to 1 month. %%%%%%%%%%%%%%%%%%%%% %%%%% TOPPING %%%%% %%%%%%%%%%%%%%%%%%%%% 1 cup sour cream bittersweet chocolate curls icing sugar To Serve: run sharp knife around edge of cake to loosen. Remove pan rim. Spread top of cake with sour cream. Arrange chocolate curls on top. Sieve icing sugar over curls. Makes about 16 servings. Origin: Philadelphia Cream Cheese Ad, Chatelaine Dec/89.

Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-19-94

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