Eggless Dark Chocolate Truffle Fennel Seed Cheesecake with Almond Pralines Recipe | Cake Recipes in

Ingredients

• 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