Triple Chocolate Cheesecake
Ingredients
- 250g bourbon biscuits
- 50g toasted hazelnuts, finely chopped
- 125g melted butter
- 750g Emborg Cream Cheese
- 160g caster sugar
- 2tsp vanilla extract
- 3 eggs, beaten
- 50g Novi milk chocolate, melted
- 30g cocoa powder
- 130g Novi Bianco Chocolate With Hazelnuts
- 1tbsp cocoa
- Few extra hazelnuts
- Edible flowers to decorate
Method
- Grease and line the base of a 20cm round cake tin with non stick baking paper. Heat the oven to 150°C.
- Crush the bourbon biscuits to a fine crumb and mix with the toasted hazelnuts and butter.
- Press into the base and sides of the cake tin and put in the fridge to set.
- Meanwhile, place the cream cheese, caster sugar, vanilla and eggs in a mixer fitted with a whisk and beat together till smooth.
- Remove half of the mixture and put aside. Add the melted chocolate and cocoa to the mixer bowl and mix well.
- Spoon the chocolate cheesecake filling into the biscuit base. Break the white chocolate with hazelnuts into squares and press into the mixture.
- Carefully spread over the plain cheesecake mixture and flatten out. Bake in the oven at 150°C for approximately 55 minutes (it should still feel wobbly in the middle).
- Allow to cool down in the oven with the door open for 20 minutes then place into the fridge to cool down completely.
- Place on to a serving dish, dust the top with extra cocoa powder, hazelnuts and fresh edible flowers