Bittersweet Chocolate Truffle Cheesecake

My family celebrated my father’s milestone birthday recently. For the special occasion, I baked him a chocolate cheesecake, his standard birthday choice. I wanted to use the recipe my mother relied on for years. For some reason I was under the assumption that the recipe in question was from the Baker’s box of bittersweet chocolate. After candles were blown out and slices served, my mother mentioned that the sour cream enhanced the tanginess… but this recipe didn’t call for sour cream. Turns out I used the wrong recipe. The one I intended to make is from the yellowing pages of a 1984 (!) edition of Coup de Pouce magazine. Some recipes never go out of style.

This bittersweet chocolate truffle cheesecake is silky, rich and perfect for a celebration. The Frangelico has a subtle taste, while the tang of the cream cheese really comes through. The decorative chocolate swirls add a bittersweet snap to the dessert. Sadly, my cheesecake had a deep crack. When it comes to cheesecakes, I think you obtain the best results when you bake them in a water bath. The texture is smoother and you are more likely to avoid cracks. Since this recipe uses hazelnut liqueur, it could be fun to play up that flavour. Maybe with some dollops of Nutella swirled in, or a sprinkling of toasted hazelnuts on top as a finishing touch? Which reminds me… I already posted a no-bake Nutella cheesecake by Nigella, but that one did not use any Frangelico. Anyways, recipes are there to be played with!


Bon appétit!

Recipe Source: Baker’s

Yields one 9-inch cake, 12 slices

1 1/4 cups Oreo baking crumbs (I used Mr. Christie’s chocolate wafers and pulsed them in the food processor)
1/4 cup unsalted butter, melted
750g (3 packets, 250g each) cream cheese, softened
3/4 cup granulated sugar
3 eggs
1/4 cup hazelnut liqueur (I used Frangelico)
5 ounces (5 squares) bittersweet chocolate, melted
1 ounce bittersweet chocolate, melted

Preheat the oven to 350F.
1) Combine the butter and cookie crumbs.
2) Press the mixture on the bottom of a 9-inch springform pan.
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth.
2) Add the eggs, one at a time, mixing until just incorporated.
3) Pour in the hazelnut liqueur.
4) Pour in the chocolate. Make sure the batter is uniform.
5) Pour the batter over the crust.
6) Bake for 45 to 50 minutes.
7) Transfer the pan to a wire rack and let cool completely.
8) Place the pan in the fridge for 3 hours or overnight.
1) Drizzle the chocolate on top as a finishing touch.


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