Belgian truffle cheesecake recipe

Belgian Truffle Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and decadent flavors of this irresistible Belgian truffle cheesecake recipe. This velvety smooth dessert combines the classic creaminess of cheesecake with the intense richness of Belgian truffles, creating a truly heavenly treat. With a buttery chocolate crust and a luscious truffle-infused filling, every bite is a delightful combination of textures and flavors. Perfect for special occasions or when you simply crave a luxurious dessert, this recipe is sure to impress your taste buds and leave you craving for more.

Keywords: Belgian truffle, cheesecake, recipe, decadent, rich

Belgian truffle cheesecake recipe details

Belgian truffle cheesecake recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

	For the Base:
200 g	plain chocolate
75 g	butter, melted
225 g	digestive biscuits or wafer biscuits, crushed
	For the Filling:
225 g	caster sugar
250 g	cream cheese
4 large	eggs
90 ml	Creme de Noisettes (hazelnut liqueur)
8	squares plain chocolate
120 ml	sour cream
	For the topping:
240 ml	sour cream
	plain chocolate, grated
	icing sugar

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Base:
Melt the butter and chocolate in a medium saucepan and add the biscuit crumbs and mix well. Use to line the base and sides of a 9 inch, 22cm springform tin. Leave about an ½ inch or 1cm gap at the top of the tin.

Filling:
Place the chocolate in a heatproof bowl placed over a boiling of boiling water. Do not allow the bowl to be immersed in the water. Stir to melt.

In a large bowl, beat together the cream cheese and sugar until well blended and smooth. Add the eggs, one at a time, and beat thoroughly between each addition. Add liqueur and melted chocolate and mix thoroughly. Blend in the sour cream and pour into prepared base, smoothing top with a palette knife or spatula.

Bake for 45-55 minutes or until the centre has just set. Cool in the tin on a wire rack. Refrigerate for at least 8 hours or overnight.

To serve, run a sharp knife around the inside edge of the tin to ease and then open the catch to release. Spread the top with an even layer of sour cream and decorated with grated chocolate and sprinkle with icing sugar.

Preparation time:
ca. 1 hr
Resting time:
ca. 8 hrs
Grade of difficulty:
medium
Calories per portion:
n/a