Monday, December 10, 2012

White Chocolate Truffle Cheesecake with Almond Shortbread Crust

Decadent Deliciousness

Recently while eating a Lindor White Chocolate Truffle I got to thinking that I should recreate the decadent experience in cheesecake form. White Chocolate Truffle Cheesecake is nothing new but I had not tasted one before this.
It. Is. A.m.a.z.i.n.g!

I wanted it to be white from the bottom up and had some Almond Meal Flour in the cupboard waiting for a purpose so I decided on Almond Shortbread for a crust. I think it goes very well with the cake. I also eliminated some of the egg yolks to keep the cake white.

For the Crust:
¾ cup All Purpose Flour
6 Tablespoons Almond Meal
4 Tablespoons Unsalted Butter
6 Tablespoons White Sugar
¼ teaspoon Salt
Mix together in a food processor or by hand until small crumbs form. Press into the bottom of a 6 inch Spring Form Pan (lined with parchment paper and sprayed). Bake at 350 degrees for 10 minutes. Cool to room temperature.

Reduce heat to 300 degrees. Place a small pan of hot water onto the bottom oven rack.

For the Cheesecake:
20 ounces Cream Cheese, softened
¾ cup White Sugar
¼ cup Sour Cream
2 Whole Eggs + 2 Egg Whites
1 teaspoon Vanilla Extract
2/3 cup Ghiradelli White
Chocolate Chips, divided

In a mixer bowl combine the sugar and cream cheese and beat for several minutes, scraping down sides as needed. Add the sour cream and vanilla extract and beat to combine.
In a separate bowl combine eggs and egg whites and beat. Add to cheesecake and beat to combine. DO NOT OVER BEAT!

Spread a 1/3 cup of chocolate chips over the cooled crust, being careful to keep them from touching the side of the pan. Pour half of the cheesecake mixture over them and sprinkle another 1/3 cup of chocolate chips over top of this. Then pour the rest of the cheesecake batter over top. Place pan onto a baking sheet and bake for 60 minutes or until sides look puffy and dry. Turn heat off and prop door open with a wooden spoon handle for an additional 30-45 minutes or until cheesecake is set. (Jiggles just a bit in the center when shook). Watch for cracks in the center, if one starts to form remove cheesecake immediately. Run a sharp knife along the edge and allow to cool to room temperature. Refrigerate overnight before removing from the pan.

Garnish and serve with fresh berries.


Linking to:
See Ya In The Gumbo


  1. Oh yes! That does not disappoint! It looks amazing! I love that it is white through and through! Yum!

    1. Serena says it's the best one I've made yet! The flavor is awesome and can stand perfectly on it's own but the fruit makes it look pretty.

  2. Wow! That looks delicious!!!

  3. Beautiful cheesecake as always, Martha! The white on white is so perfect for winter. Love your creativity with the crust. Thank you for linking this week.