Chocolate Truffle Cheesecake with Guylian

This Chocolate Truffle Cheesecake topped with the iconic Guylian Chocolate Seashell Truffles is the perfect way to finish any festive meal. The beautifully rich chocolate layers make this cheesecake look way more complex than it actually is meaning you get to bask in all the compliments to the chef.

This post is in partnership with Guylian Chocolate.

Have I got a Christmas showstopper for you! Oh boy, you present this baby at the festive table and you’ll be blessed with an awestruck silence. Jaws will drop, eyes will bulge and you’ll be met with a chorus of ‘did you make that?!’ and ‘move over Nigella, we’ve got a new domestic deity in the house’. You can smile smugly while delicately sipping from your glass knowing full well it was actually a walk in the park to whip this impressive pudding up from scratch. But nobody else needs to know that, we’ll keep that little secret between you and I!

Like I said, this Chocolate Truffle Cheesecake is actually super simple to put together, all it requires is a little bit of time and who hasn’t go bags of that at the moment? So throw on some festive tunes and lets make a cheesecake!

First of all, we gotta get that chocolate crust laid down, the foundation is the most important part after all. Get those cookies all mushed up into little crumbs, you can use a fancy food processor or go old school and work out your frustrations with a zip lock bag and a rolling pin. Just think of that person that stole your car parking space at the supermarket and get bashing.

Mix the crumbs with a splash of yummy melted butter and press it into the base of your cake tin. I like to use a cup measure but the back of a spoon will do the same job.

The next step is the most difficult part, and it’s not difficult at all so hooray! Grab two large mixing bowls and one small bowl. Fill the small bowl with ice cold water and plunge in the gelatin leaves, set them aside to soak.

In one bowl mix the cream cheese, sugar and sour cream together, in the other bowl, whip part of the double cream until stiff peaks form. Fold the whipped cream into the cream cheese and set aside. Heat the remaining double cream until barely warm and stir in the drained gelatin until disolved. Fold this through the cheese cake batter and boom, we can move on to the fun bit!

Divide the cheesecake batter evenly between three bowls and mix one bowl with the plain chocolate, one with the milk chocolate and one with the white chocolate. Starting with the plain chocolate batter pour it over the prepared crust and smooth it out with a spatula. Repeat the process with the milk chocolate followed by the white chocolate. Sprinkle with grated chocolate or sprinkles and it’s time to chill!

Now is the hardest part for me, decorating the cheesecake with whipped cream and some of my absolute favourite Chocolate Praline Seashell Truffles. I had to buy two boxes because I knew I wouldn’t be able to resist popping them in my mouth as I worked.

There we have it, a Chocolate Truffle Cheesecake. A worthy competitor to the usual tired Christmas Pudding or trio of ice cream. Pretty, delicious and more importantly, way easier than it looks!

Merry Christmas, Happy Holidays and remember to be merry, bright and more importantly, full of chocolate!

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