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Baked chocolate hazelnut cheese cake

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Arina du Plessis

Crust:
200 g chocolate biscuits
100 g ground almonds
125 ml melted butter

Filling:
2 x 230 g cream cheese tubs
250 ml sour cream
125 ml castor sugar
2 extra large eggs
30 ml corn flower/Maizena
30 ml cocoa
30 ml cake flour
60 ml hazel nut liqueur (like Frangelico)
45 ml hazel nut chocolate spread (like Nutella)

Pre-heat the oven to 160 C. Grind the biscuits and add almonds and butter. Mix until you have moist crumbs.
Transfer to spring form pan (22cm) and press crumbs to bottom and against the sides. Keep in fridge until
necessary.

Beat the cream cheese, sour cream, castor sugar and eggs until smooth. In a separate bowl, mix corn flour,
cacao, cake flour and hazel nut liqueur to form a paste. Add to the cream cheese mix, add the hazel nut
chocolate spread and beat until well mixed.

Pour onto the crust, spread even and bake for about 45minutes or until the sides are firm and the inside still soft.

Switch off the oven, open the door slightly and leave the cake to cool in the oven. Leave to cool to room
temperature, sift cacao over and serve with cream or ice cream.

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