Chocolate Truffle Cheesecake with Guylain

This Chocolate Truffle Cheesecake topped with the iconic Guylain 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 Guylain 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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Chocolate Truffle Cheesecake with Guylain


  • Author: iheartkatiecakes
  • Prep Time: 1 hour plus chilling
  • Cook Time:
  • Total Time: 36 minute
  • Yield: 12 servings 1x

Description

This Chocolate Truffle Cheesecake topped with the iconic Guylain 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.


Scale

Ingredients

For the crust:

  • 200g chocolate sandwich cookies
  • 125g unsalted butter, melted
  • 1/4tsp salt

For the Cheesecake Layers:

  • 450g full fat cream cheese
  • 225g soured cream
  • 150g caster sugar
  • 450ml double cream, divided
  • 1tsp vanilla extract
  • 8 leaves of gelatin
  • 180g plain chocolate, melted
  • 180g milk chocolate, melted
  • 180g white chocolate, melted
  • 100g chocolate sprinkles

For decoration:

  • 250ml double cream
  • 50g icing sugar
  • 1 tsp vanilla extract
  • Guylain Chocolate Seashells

Instructions

For the Crust:

  1. Line the bottom of a 9” springform pan with baking parchment.
  2. Using a food processor or a freezer bag and a rolling pin crush the chocolate sandwich cookies to fine crumbs. Transfer the crumbs to a large mixing bowl and combine with the melted butter, sugar and salt. Mix until well combined. Press the mixture in an even layer into the bottom of the pan and place in the fridge to chill while you make the filling.

For the Cheesecake Layers:

  1. Place the gelatin leaves in a bowl of ice cold water and allow to soak.
  2. In a large mixing bowl beat the cream cheese, sugar and soured cream together until well combined and smooth. Set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment whip 300ml of the double cream and vanilla extract until stiff peaks form.
  4. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  5. Pour the remaining 150ml  double cream into a small pan and heat until just barely warm to the touch, do not allow to get hot. Squeeze all of the cold water out of the soaking gelatin sheets and add them to the warm cream. Stir until the gelatin has dissolved.
  6. Pour the cream and gelatin mixture into the cheesecake and mix until everything is well incorporated.
  7. Divide the cheesecake batter into three bowls. Mix one with the plain chocolate, one with the milk chocolate and one with the white chocolate. Starting with the plain chocolate, pour the cheesecake over the curst and smooth out with an offset spatula. Repeat with the milk chocolate and finish with the white chocolate layer. Work slowly so you don’t disturb the layer underneath.
  8. Sprinkle the top of the cheesecake with the chocolate sprinkles then pop in the fridge for 6hrs or overnight to set firm.

To Decorate:

  1. To finish off the cheesecake, run a sharp knife under a hot tap before running it around the cheesecake pan to release the filling.  Remove the sleeve and the bottom of the pan and place the cheesecake onto a cake plate.
  2. Add the double cream, icing sugar and vanilla extract to the bowl of an electric mixer fitted with the whisk attachment. Whip on a high speed until stiff peaks form.
  3. Pipe swirls of whipped cream around the edge of the cheesecake. Top with Guylain Chocolate Seashells. Refrigerate until ready to serve.

 

  • Category: Baking
  • Cuisine: British

Keywords: Cheesecake, Chocolate, Christmas

2 Comments

  1. December 14, 2020 / 11:13 am

    Wow, just wow! That looks completely incredible and perfect for this time of year. Guylian are my favourite chocolates ever!

  2. December 14, 2020 / 1:01 pm

    What a gorgeous looking cake! I bet it tastes amazing with guylain added into the mix – wonderful.

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