I was wondering what cheesecake to bake for the upcoming Easter, and this Advocaat cheesecake with chocolate chips was the result. It’s delicious, smooth and quite boozy (definitely not for children), yet the egg liqueur flavour doesn’t overpower the cheesecake. Add pieces of chocolate… and that’s when it really becomes something special!
Ingredients for the base:
- 190 g digestive biscuits (plain or chocolate)
- 60 g butter, melted
Place the biscuits and melted butter in a food processor and blend until the mixture resembles wet sand. Alternatively, crush the biscuits in a sealed bag using a rolling pin, then mix with the melted butter.
Line the base of a 22 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base and chill in the fridge for 30 minutes.
Ingredients for the cheesecake filling:
- 750 g full-fat or medium-fat cream cheese (or well-ground curd cheese)
- 3 large eggs
- 170 g caster sugar
- 250 ml egg liqueur (Advocaat)
- 3 tablespoons plain flour
- 150 g dark or milk chocolate, finely chopped (or chocolate chips)
All ingredients should be at room temperature.
Place all the ingredients (except the chocolate) in a mixing bowl and blend just until combined. Do not overmix, as incorporating too much air can cause the cheesecake to rise and then sink. The finished cheesecake should have a smooth, even surface. Fold in the chopped chocolate, then pour the mixture over the chilled base.
Bake at 150°C for about 60–75 minutes. The cheesecake should be set and slightly springy on top when touched. Turn off the oven and allow the cheesecake to cool inside with the door slightly open. Then chill in the fridge for about 12 hours. Decorate with extra chocolate shavings, chocolate glaze or chocolate eggs, as desired.
Enjoy!
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