Luxury white chocolate cheesecake

Ingredients for 1 servings:

• 150 g biscuit(s) (wholemeal butter biscuits)
• 75 g hazelnuts, roasted, blanched
• 2 ½ g cinnamon
• 50 g butter, melted
• 350 g white chocolate
• 120 ml cream
• 675 g cream cheese
• 50 g sugar
• 4 eggs
• 30 ml liqueur (hazelnut liqueur), alternatively vanilla essence
• 450 ml sour cream
• 50 g sugar
• 15 ml liqueur (hazelnut liqueur), alternatively vanilla essence
• Chocolate shavings, white
• some cocoa powder for dusting
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chop the biscuits and hazelnuts in a bowl with a mixer. Add the butter and cinnamon. Mix until just combined. Do not overmix. Press the mixture into the bottom of a greased springform pan with the back of a tablespoon. Press a 1 cm high edge up the side of the pan. Bake in a preheated oven at 180°C for about 5-7 minutes. Place the springform pan on a wire rack and let it cool. Now set the oven temperature to 150°C. For the filling, melt the white chocolate and cream in a small saucepan over low heat, stirring continuously. Set aside and let cool slightly. In a large bowl, mix the cream cheese and 50 g of sugar with a hand mixer until smooth. Gradually add the eggs and continue mixing. Slowly add the white chocolate cream and flavor with 30 ml of liqueur (or vanilla essence). Pour this mixture onto the cooled base and bake for about 45-55 minutes. Do not allow it to brown. Allow to cool in the tin on a wire rack. For the icing, whisk together the sour cream, 50g sugar, and 15ml liqueur (or vanilla essence) in a small bowl. Pour over the cake and spread evenly. Then bake the cake for another 5-7 minutes. Turn off the oven, but keep the oven door closed for another hour. Place the cake tin on a wire rack and allow to cool to room temperature. Carefully remove the cake from the tin with a knife. Allow to cool completely, then refrigerate the cheesecake overnight. Decorate the top with grated chocolate and cocoa powder.