Chocolate Truffle Cheesecake


Chocolate Truffle Cheesecake


This will blow your head off.  It is full of chocolate, it is rich it is delicious and it is a little bit wrong, but it is worth making – maybe just once a year!


For the base:

¾  cup plain flour

1 ¼ cup self raising flour

  cup very good cocoa powder

4 tablespoons of butter

3 tablespoons of caster sugar

3 tablespoons of dark brown sugar

1 tablespoon shredded coconut, toasted

1 teaspoon vanilla extract

1 egg

Pinch of salt

½ teaspoon instant coffee dissolved in 2 tablespoons of warm milk


For the filling:

200 grams the best dark chocolate you can get

200 grams the best milk chocolate you can get

⅓ cup dark cocoa powder

500 grams Philly cheese, softened

400mls condensed milk

4 eggs, separated and whites beaten to stiff peaks

200mls double cream, whipped to stiff peaks

2 tablespoons Mozart Chocolate liqueur or similar

1 tablespoon of Dark Rum

2 teaspoons instant coffee dissolved in 2 tablespoons of warm milk

1 tablespoon gelatine, dissolved in hot water


Pre-heat the oven to 175°C


Make the base first, and allow to cool before making the filling:

In an electric mixer, cream the butter and sugars until very fluffy, add the vanilla and the egg.

Add the coffee and then the cocoa powder with a pinch of salt and mix well.

Fold through the flour and the coconut until the mixture forms a fairly dense dough.

Press the dough into the bottom of a lined springform pan, prick with a fork and bake for 15-20 minutes or until just starting to colour around the edges.

Remove from the oven and allow to cool completely before building the cheesecake on top.


For the filling:


In a large mixing bowl, whip the Philly cheese with an electric mixer until it is light and soft.  Add the condensed milk a little at a time, then slowly add the cocoa powder to form a uniform mixture.

Over a double boiler, melt the chocolate.  Add the egg yolks to the chocolate and then combine the gelatine, beat well until the mixture thickens slightly.

Add to the Philly cheese mixture.   Beat through the cream, then add the Rum, liqueur and coffee. 

Lastly, fold through the egg whites carefully.

Ensure there are no lumps and the colour is smooth throughout,  the mixture should be a fairly thick pouring consistency.

Line the springform tin then pour the cheesecake filling into the tin.

Cover with plastic wrap and refrigerate overnight before serving with plenty of strong coffee and a paramedic*.


* not really... but it is pretty rich!!!