Holy Sh..eese! It’s sooo yummy!
An amazing cheesecake which definitely deserves to be placed in my personal Top 3 Cheesecake Contest.
From what I’ve noticed, a lot of people claim that the taste of alcohol in the cake is way too heavy… I would say it’s just fine. You can feel it, that’s for sure but if it’s too much… naaah ;D The liqueur gives a nice flavour to the cake but it doesn’t kill its “cheeseness” : )
It is quite heavy and wet comparing to other cheesecakes so those in favour of tradition may not love it.
Still, the facts speak for themselves – the cake needed only one Sunday evening to disappear : )
Good that I found it at Moje Wypieki and checked it out because now it’s one of my favourites : )
- 15 Digestive chocolate biscuits
- 60g melted butter
Crush the biscuits to get nearly-powdered texture. Add melted butter and mix it together.
Place baking paper at the bottom of the pan (21cm) and put the crumbs inside the pan. Press gently the crumbs using your fingers to get a smooth layer.
Cheese filling ingredients:
- 750g cream cheese (cheesecake type)
- 3 eggs
- 3/4 cup sugar
- 3 Tbs all-purpose flour
- 1 cup advocaat liqueur
- 3/4 bar of chocolate (chopped)
Mix the cheese with sugar. Start adding eggs separately, one by one, mixing after each adding.
Add flour, shortly mix.
Pour the liqueur and mix again, shortly.
Add chopped chocolate and stir it with a spatula.
Pour the filling onto the biscuit bottom.
Preheat the oven to 170°C and bake for 70 minutes.
My cake grew a bit and then collapsed… a bit : ) It didn’t affect the taste or texture anyhow.
Cool the cheesacake in the oven.
Cheesecakes do not like rapid temperature changes.
Cooled, leave it in the fridge for a night.
After the night of cooling, I sprinkled it with semi-sweet chocolate.