This cheesecake is entirely my own recipe, created by me, to celebrate my latest birthday… (hence all that Frangelico!)

 

Time: 30 min prep, 35 min bake

Makes: Two cheesecakes.

 

biscuit crust

100g hot melted butter

digestive biscuits: 1 pack plain, and 1 pack chocolate, finely crushed

cheesecake

3 x 250g packs full-fat cream cheese

1 x 250g full cream cottage cheese

200g caster sugar

4 tbsp plain flour

2 tsp vanilla extract

6 tbsp Frangelico

3 large eggs

1 ½ 250ml carton soured cream

topping

1 ½ 250ml carton soured cream

2 slabs Cadburies Bournville chocolate melted

6 tbsp Frangelico (or to taste)

cocoa, for dusting

blanched hazelnuts for decoration

 

instructions

1) Heat oven to 180C. Grease cheesecake dishes with butter. Place digestive biscuits in a sealable plastic bag and crush until the biscuits are crumbed. Melt butter on stovetop. Pour crumbs into bowl and blend melted butter and biscuit crumbs. Press this onto the base of the cheesecake dishes, bake for 10 minutes, then allow to cool.

2) Increase the oven temperature to 240C. Beat the cream cheese, smooth cottage cheese and sugar with an electric whisk until smooth. Then add in the flour, vanilla, 6 tbsp Frangelico, eggs and 1 ½ tubs soured cream.

 3) Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 minutess, then turn oven down to 110C for 25 mins. Turn off the oven. Remove cheesecakes and allow to cool.

4) Melt 1 3/4 Bournville slabs on stovetop. Then whisk the melted chocolate with the remaining sour cream. Add in Frangelico to taste. Then smooth on top of cheesecakes with the back of a tablespoon. Allow to cool. Dust top with cocoa. Then grate remaining chocolate on top. Place blanched hazelnuts on top for decoration.

***Tastes best after one day refrigerated.

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