Eggless Dark Chocolate Truffle Fennel Seed Cheesecake with Almond Pralines
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For the almond biscuit base:
300g ginger biscuits, ground finely
125g melted butter
100g ground almonds
For the dark chocolate truffle and fennel seed filling:
1kg cream cheese
510ml double cream
375g sugar
135g cocoa powder
85ml lemon juice
1 tbsp cornflour
2 tsp ground fennel seeds
For the almond fennel seed praline:
260g sugar
60ml water
80g skinless almonds, roughly chopped
1 tsp whole fennel seeds
For the caramel sauce:
350g sugar
100ml water
240ml cream, warmed
40g salted butter
How to make Eggless Dark Chocolate Truffle Fennel Seed Cheesecake with Almond Pralines
METHOD:
1. For the almond biscuit base: combine the biscuits, almonds and melted butter. Press firmly into the bottom of a greased 12-inch springform tin. Dust the sides with ground almonds if you have any left over. Refrigerate whilst you get on with the filling.
2. For the dark chocolate truffle and fennel seed filling: in a large bowl, beat together all of the ingredients until it has thickened. Do not overmix.
3. Pour the mix on top of the chilled biscuit base and smooth the top with a wet spoon.
4. Place the cheesecake in a preheated oven at 160 degrees Celsius for 1 ¼ hours or until firm and golden. If you find that the top of the cheesecake is going too brown, cover with foil and continue to bake.
5. Remove from the oven and allow to cool. Refrigerate for 8-10 hours.
6. For the almond fennel seed praline: combine the sugar and water in a small saucepan. Bring to the boil and cook until copper coloured. Add the almonds and fennel seeds stir through. Quickly pour onto a greased baking sheet on top of a baking tray. Spread out and allow to harden at room temperature. Once completely cooled, break up into small pieces using a toffee hammer, pestle or rolling pin.
Posted By:
Junaid Yousuf, Karachi