Chocolate Truffle Cheesecake


  • 7oz dark chocolate
  • 2 eggs, separated
  • 1 ¾ oz / 50g caster sugar
  • 6oz / 175g full-fat cream cheese
  • ½ tsp vanilla extract
  • 5 fl oz / 150 double cream, lightly whipped
  • 9oz / 265g chocolate digestive biscuits, crushed
  • 3 ¾ oz / 115g butter, melted


  1. Line a 20cm round spring-form tin with cling film.
  2. Melt the chocolate in a bowl set over a pan of hot water.
  3. Put the egg yolks into a large bowl and whisk with an electric mixer until light and thick and a trail is left when the whisks are lifted from the bowl.
  4. Mix the cream cheese and vanilla extract in a bowl, then stir in the melted chocolate. Fold in the whisked egg yolks and sugar, taking care not to knock out any air. Fold in the whipped cream.
  5. Whisk the egg whites with an electric mixer until they look like clouds!. Stir a spoonful of the egg whites into the chocolate mixture with a spatula, then cut and fold the rest until smooth.
  6. Spoon into the prepared tin and level the top. Transfer to the fridge for 1 hour or until just set.
  7. Mix the biscuits and butter together until combined. Carefully press on top of the cheesecake in an even layer. Return to the fridge for a min of 6 hours.
  8. To serve, fold the cheesecake upside-down onto a board or a plate and decorate with fruit.

<<< Back to Cakes & Puddings

Theme Settings