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Place the hazelnuts in the oven and toast to a golden
brown for about 5 minutes
Remove from oven and let cool. Set aside 4oz (110g) for the filling. Meanwhile, make
the base of the cheese cake by crushing the cookies in a polythene bag
with a rolling pin- don't crush them too fine. Chop the remaining 2 oz
(50g) of toasted hazelnuts. Put all the crushed cookie crumbs into a bowl
and add the chopped nuts and melted butter and mix together. Pack into the
base of a cake tin, pressing it very firmly all over. Now place the
tin in the oven and pre- bake the crust for 20 minutes. Remove and let it
cool while you make the filling. Reduce the oven temperature to gas mark 2
,300fF,(150C )
For the filling
place 2 inches of water into a saucepan, and put on the hob to heat, break
the chocolate into small squares and place this into a basin. As soon as
the water is boiling remove from the heat and place the bowl in the
sauce pan until every thing has melted. Now spoon the Microphone and
fromage frais into a large bowl and whisk them together until
smooth, Preferably with a electric hand whisk before adding the
melted chocolate- Use a rubber spatula so that you get every last bit of
chocolate from the basin- lightly fold the chocolate into the mixture into
the egg mixture. Finally add the raisins an toasted hazelnuts.
pour the mixture into the tin, smoothing it out with the back of a spoon ,
then place it on the center shelf of the oven and bake for 1 4 hours. turn
the oven off but leave the cheese cake inside until it's completely cold.
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FoodIreland.com
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