Death by choc cheesecake
SERVES 24
CRUST
250g plain chocolate biscuits
60g chopped hazelnuts
125g unsalted butter, melted
¼ teaspoon sea salt
1 Preheat oven to 180°C. Grease and line a 25cm springform tin.
2 Place chocolate biscuits and chopped hazelnuts in the bowl of a food processor. Pulse to fine crumbs. Transfer to a large mixing bowl and add melted butter and salt. Mix together and press into the bottom of tin. Bake for 10 minutes. Remove from oven and allow to cool in tin on a baking rack for 30 minutes.
FILLING
340g good-quality dark chocolate, chopped
1kg cream cheese, at room temperature
2 cups (440g) caster sugar
4 large eggs, at room temperature
1 tablespoon Dutch cocoa powder
1 tablespoon hazelnut liqueur or 2 teaspoons vanilla extract
2 cups
