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Seriously rich! It's not an easy option to make - you'll need to plan well in advance for this one. Use full fat soft cheese and crème fraîche, and chocolate with at least 70% cocoa solids. Taken from the BBC Good Food Magazine.
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Line the base of a 23cm/9in round spring-form tin with foil. Melt the butter in a pan then stir in the crushed Homewheat biscuits. Press into the base of the tin and chill for an hour.
Melt the chocolate and set it aside to cool. Preheat the oven to 160C/Gas Mark 3. Beat the cheese (at room temperature) and sugar together until fluffy. Add the eggs one at a time, beating gently between each addition. Slowly blend in the melted chocolate, then the cream, and finally the 75ml/3fl oz Amaretto. The mixture should look like runny cream at this point.
Pour the mixture over the biscuit base and bake for 55 minutes to 1 hour, or until the cake is set. When it's ready, the surface should be shiny, a bit wobbly and darker in the middle than at the sides. Run a knife around the edge of the tin to loosen the cheesecake. Cool, then chill overnight.
Remove the cheesecake from the tin. Combine the crème fraîche and 2 tbsp Amaretto, spread it over the top and decorate the cheesecake with chocolate curls.
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