TRUFFLE CHEESECAKE

I take my chocolate very seriously, and I take my cheesecake very seriously, too! Pairing two of my favorite foods was kind of a no-brainer. While developing this recipe, I called my friend Raizy, who shares these passions. It was no surprise that we found ourselves finishing each other’s sentences, and we realized we both came to the same vision of what this cake should look like without ever having discussed it before! The result is sheer decadence.

Serves 16

SHORTBREAD CRUST

• 1⅓ cups flour
• ½ cup confectioners’ sugar
• ¾ cup (1½ sticks) butter, diced

GANACHE

• 2 oz (55 g) 72% bittersweet chocolate, very finely chopped
• 4 Tbsp heavy cream
• 1 tsp light corn syrup

CHEESECAKE

• 4 8-oz (225-g) blocks cream cheese,
• at room temperature
• 1 tsp vanilla
• 1¾ cups sugar
• 4 eggs, at room temperature

CHOCOLATE PRALINE

• 1 3½-oz (100-g) bar 72% bittersweet
• chocolate
• ¼ cup praline paste

VANILLA PRALINE

• 1 3½-oz (100-g) bar white chocolate
• ¼ cup praline paste

TRUFFLE COATING

• ½ cup praline paste
• 2 3½-oz (100-g) bars milk chocolate
• ½ 3½-oz (100-g) bar 72% chocolate

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23-cm) springform pan. 2. In a large bowl combine flour, confectioners’ sugar, and butter. Use a pastry cutter or your hands to form crumbs. Keep working the mixture until a dough forms. Spread the dough over the bottom of the springform and smooth out. Bake 20 minutes, until slightly golden. Set aside.
3. To make the ganache: Place the chopped chocolate in a small bowl. Place the heavy cream in a small bowl, and microwave for about 30 seconds to bring to a rolling boil (or it can be done on the stovetop). Pour hot cream over chocolate and whisk until completely melted and smooth. Add in corn syrup and stir until combined.
Pour ganache over crust, tilting the crust in all directions so that it covers it completely and evenly. Place the pan in the freezer to set. 4. To make the filling: Place the cream cheese in a large mixing bowl. Beat on a low setting to soften cheese. Add in vanilla and sugar slowly, beating until completely combined. Add eggs one at a time, mixing for 15 seconds between each addition. Divide batter in half by removing 3 cups into a mixing bowl or a large measuring cup, and set aside.
5. To make the chocolate praline: Place chocolate and praline paste in a small bowl. Microwave in 20-second increments until completely melted and smooth, stirring well each time. (Alternatively, melt in a double boiler over low heat, stirring to combine as it melts.)
6. Add chocolate praline to half the batter. Stir well to incorporate completely.
7. Remove crust from freezer and pour in chocolate-praline cheese batter. Freeze to set for a minimum of 1½ hours.
8. Preheat oven to 350°F (175°C).
9. Combine the white chocolate and praline paste and melt according to the chocolate praline directions. Mix until completely smooth. Add white chocolate praline mixture to the remaining batter and stir until completely combined.
10. Pour white praline mixture over frozen chocolate praline mixture.
11. Fill a 9x13-inch (20x30-cm) baking pan with 2 inches (5 cm) of water and place on the lowest rack of your oven. Place cake on the center rack and bake for 1 hour and 40–50 minutes. (You need this extended bake time because part of the batter is frozen.)
12. Remove cake from oven and cool for 10 minutes. Refrigerate overnight.
13. To make the truffle coating: Place chocolates and praline paste in a bowl. Microwave on high in 20-second increments until completely melted and smooth, stirring well each time. (Alternatively, melt in a double boiler, stirring constantly.) Cool slightly.
14. Place cheesecake on a piece of parchment paper. Pour truffle along outer rim of cake, allowing it to drip down the sides and pool on the top. Using an offset spatula, smooth truffle toward the center of the cake, then smooth the sides, until cake is completely coated.
15. Allow truffle coating to set completely. (The truffle will lose its gloss, but it will return when the cake reaches room temperature again.)

NOTE: Please note that quality chocolate will always make a big difference.

TIP: It’s easier to pour the truffle coating on the cake if you use a turntable.

 (Originally featured in FamilyTable, Issue 644)