Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hazelnut | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For the Crust:
- 200g/7oz Plain Chocolate
- 75g/3oz Butter, melted
- 225g/8oz Digestive Biscuits or Wafer cookies, crushed
- For the Filling:
- 225g/8oz Caster Sugar
- 250g/9oz Cream Cheese
- 4 Eggs
- 90ml/3fl.oz. Hazelnut Liqueur
- 8 squares Plain Chocolate
- 120ml/4fl.oz. Sour Cream
- For the Topping:
- 240ml/8fl.oz. Sour Cream
- Grated Plain Chocolate
- Icing sugar
- =
Directions
1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Melt the butter in a medium saucepan then add the biscuit crumbs and mix well. Press the mixture evenly over bottom and up sides of a 22cm/9-inch springform tin to within 1cm/1/2-inch of the top. Refrigerate while preparing filling.
3. Place the chocolate in a heatproof bowl and set over a pan of boiling water. Stir to melt.
4. In a large mixing bowl, beat together the cream cheese and sugar until well blended and smooth.
5. Add the eggs one at a time, beating well between each addition.
5. Beat in the liqueur and melted chocolate until well mixed then blend in the sour cream.
6. Pour onto the crumb base, smooth top with a palette knife and bake for 45 to 55 minutes or just until the centre has just set. Cool in the tin on a wire rack, then refrigerate for 8 hours.
7. To serve: run sharp knife around the edge of cake to loosen then remove the sides of the tin. Spread the top of the cake with an even layer of sour cream and decorate with grated chocolate and sprinkle with icing sugar.