Truffle Cheesecake

Light sponge with a rich chocolate and almond topping laced with rum for an extra special dessert.

Serves: 10

Prep time: 25 mins; Cook time: 1 hour

Base Ingredients:
1 egg;
1oz (25g) caster sugar
1oz (25g) plain flour, sifted;
Few drops vanilla essence

Topping Ingredients:
1 ½ lb (675g) cream cheese
175g/6oz caster sugar
3 eggs, beaten
200g/7oz plain chocolate, melted
2 tblsp milk
5 tblsp dark rum
7oz (200g) carton fromage frais
2oz (50g) ground almonds
cocoa powder for dusting

Step One : Grease and line a 21cm/8 1/2 in spring clip tin.

Step Two : Preheat the oven to Mark 5 / 190oC / 375oF.

Step Three : Whisk egg and sugar together until mixture leaves a trail. Fold in the flour and vanilla essence. Pour into tin, spread evenly and bake for 10 minutes until golden and risen.

Step Four : Turn the sponge onto sugared paper. Wash, grease and re-line the base and sides of spring clip tin. Return sponge to tin. Lower oven to Mark 4 / 180oC / 350oF.

Step Five : Put cream cheese into a bowl and beat in caster sugar and eggs. Add the chocolate, milk, rum, fromage frais and almonds. Beat well and pour on top of sponge base. Bake for 45-50 minutes until set.

Step Six : Turn off oven and leave cheesecake to cool in oven for 2-3 hours.

Step Seven : Dust with cocoa before serving.

Tip: This rich cheesecake is delicious served slightly warm or at room temperature. It is best eaten within 24 hours and is not suitable for freezing.

Click on the book cover to find more cheesecake recipes …

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