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.
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
- 250ml double cream
- 50g icing sugar
- 1 tsp vanilla extract
- Guylain Chocolate Seashells
For the Crust:
- Line the bottom of a 9” springform pan with baking parchment.
- 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:
- Place the gelatin leaves in a bowl of ice cold water and allow to soak.
- In a large mixing bowl beat the cream cheese, sugar and soured cream together until well combined and smooth. Set aside.
- 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.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- 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.
- Pour the cream and gelatin mixture into the cheesecake and mix until everything is well incorporated.
- 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.
- Sprinkle the top of the cheesecake with the chocolate sprinkles then pop in the fridge for 6hrs or overnight to set firm.
- 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.
- 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.
- 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