White chocolate cheesecake

Ingredients for 1 servings:

• 150 g biscuit(s) (butter biscuits), finely ground
• 75 g hazelnuts, ground
• 55 g butter, melted
• ½ tsp ground cinnamon
• 350 g white chocolate
• 120 ml whipped cream
• 675 g cream cheese, room temperature
• 50 g sugar
• 4 large eggs
• 2 tbsp liqueur (hazelnut flavor), or 1 tbsp vanilla extract
• 450 g sour cream
• 50 g sugar
• 1 tbsp liqueur (hazelnut flavor), or 1 tsp vanilla extract
• Chocolate shavings, white
• Cocoa powder

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 30 minutes

A creamy delight

Preheat the oven to 180°C, line a 24cm springform pan with baking paper, and lightly butter the edges. Finely grind the butter biscuits in a mixer and mix them with the ground hazelnuts in a bowl. Briefly melt the butter in the microwave and stir it into the biscuit mixture along with the cinnamon. Pour the biscuits into the prepared pan, flatten the bottom, and gently press the edges up with a spoon. Bake for 5-7 minutes and set aside on a wire rack. Reduce the oven to 150°C. Pour the cream into a small saucepan and heat gently. Break the chocolate into pieces and add it. Melt the chocolate over medium heat, stirring constantly. Remove from the heat, set aside, and let cool slightly. Now beat the cream cheese with the sugar until creamy, add the eggs one at a time, and mix everything well. Now you slowly add the chocolate/cream mixture and the hazelnut liqueur or vanilla extract while stirring. Pour it onto the pre-baked base and bake the cake for 45-55 minutes (it shouldn’t be too dark). Take the cake out and place it on a wire rack and turn the oven up to 200°C. Now you make the topping by mixing the sour cream with the sugar and the hazelnut liqueur or vanilla extract. Pour this onto the cake, spread it evenly and put it back in the oven. Bake it for 5-7 minutes, turn the oven off and leave it in the oven for another hour without opening the door. Take it out and let it cool in the tin on a wire rack. Then use a knife to loosen the cake from the edges, but leave it in the tin, cover it lightly and put it in the fridge overnight. Before serving, sprinkle the cake with grated white chocolate and sprinkle a little cocoa powder on top.