This is a gorgeous cheesecake — perfect for a festive occasion as the fudgy, nutty-topping raises it to an extra level. Serve simply with a little ice cream or cream, or perhaps both.
360 gr digestive biscuits crushed
95 gr dark chocolate drops
70 g butter
- Melt the chocolate and butter over a Bain Marie of water.
- Once melted and smooth add the biscuit and mix well.
- Press well into the sides of the tin first then the base smooth with the back of a spoon.
- Bake at 150 C for 10 minutes. (You can toast the pecan nuts at the same time — but may have to put the temperature up to 170 for a few minutes after taking out the base).
- Allow to cool and butter
the sides before filling with the cheesecake mix.
450gr cream cheese
115gr sour cream
- In the bowl of an electric mixer beat the cream cheese, sugar and milk until smooth.
- Add the egg and beat again until the mix is smooth,
- Add the sour cream, and brandy, mix again.
- Finally sieve the flour into the mix and fold in.
- Pour onto the prepared cheesecake tin.
- Put a small ovenproof dish with a cup or two of water on the bottom shelf of the oven while baking the cheesecake.
- Bake @ 170 C for 50 min to an hour,
- It should be just set in the centre, a small wobble is ok.
- Remove from the oven and using a small sharp knife free the sides from the tin.
- Allow to cool and set fully before topping with the pecan fudge.
112 gr butter
100gr soft brown sugar
½ tsp. ground cinnamon
150gr whole almonds with skin roughly chopped and toasted.
- In a nonstick shallow pan over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter).
- Stir in cinnamon, mascarpone cream, and salt stir to a smooth fudge like sauce and cook stirring all the time until thick and fudge like.
- Finally add the toasted roughly chopped almonds.
- Allow to cool slightly but don’t allow to set before pouring onto a spreading over the cheesecake.
- Allow to set up before you cut it up and serve.
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