Rum Truffle Cheesecake. A creamy vanilla cheesecake on a chocolate cookie crumb crust, topped with rum ganache and hand rolled rum truffles. It’s one amazing celebration cheesecake.
Rum Truffle Cheesecake
Originally published Dec 2012.
Well, now, wouldn’t this rum truffle cheesecake make a terrific Christmas or Easter dinner dessert? This truffle cheesecake is so good it should be a controlled substance.
A creamy vanilla cheesecake with a chocolate cookie crumb crust gets topped by a generous amount of rum truffle ganache. Then it’s adorned with more luscious rum truffles on top for a gorgeously inviting looking cheesecake.
I prefer dark chocolate in my truffle recipe but you can use any kind you like.
How could that not be absolutely delicious on any occasion, like Easter, Mothers Day, Fathers Day or even as a birthday cake for die-hard cheesecake fans?
Baking Rum Truffle Cheesecake in a Bain Marie
A word about baking a cheesecake in a bain marie before starting the recipe. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the centre.
I bake my cheesecakes in a 9 inch springform pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in.
The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake.
Rum Truffle Cheesecake ready for the oven
The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.
I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
For a fully detailed instructions on baking cheesecake read our in depth post on How to Bake the Perfect Vanilla Cheesecake.
How to Bake the Perfect Cheesecake
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Rum Truffle Cheesecake
Ingredients
For the Cookie Crumb Crust
- 1 1/3 cups chocolate cookie crumbs
- 3 tbsp sugar
- 1/3 cup melted butter
For the cheesecake layer
- 3 eight ounce packages ounces cream cheese
- 1 cup sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1 cup whipping cream
For the Rum Truffles and Ganache
- 1 2/3 cups whipping cream
- 18 ounces of dark chocolate, I use one with a minimum 50% cocoa solids
- 1/4 cup butter cut in small pieces
- 3 tbsp honey
- 1/3 cup dark rum
Instructions
To prepare the cookie crumb base
- In a small bowl, combine the cookie crumbs, sugar and melted butter. Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.
To prepare the Cheesecake layer
- Cream together the cream cheese and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Finally blend in the whipping cream (unwhipped)
- Pour over the prepared base and bake in a bain marie at 325 degrees F for an hour or so. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. (Nee note on time below.)
- Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)
- Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.
To prepare the Rum Truffles and Ganache
- The rum truffle ganache and the rum truffles are made from the same recipe.
- Chop chocolate in small pieces and place in a heat proof bowl aong with the butter. Heat the whipping cream gently over low heat just to the point that it starts to boil. Pour the hot whipped cream over the chocolate and butter and let stand for 5 to 10 minutes before stirring it with a wooden spoon until smooth them stir in the honey and rum. Divide the mixture in half and chill one half in the fridge until set.
- Roll the chilled mixture into balls and then roll the balls in good quality cocoa, cookie crumbs or chopped toasted nuts.
- Reheat the other half of the truffle mixture in a double boiler just until it has melted, then pour it over the top of the cheesecake and garnish with the rolled truffles.
Notes
Timing your Cheesecake
Based upon feedback from followers who have made my cheesecake recipes, I am quite comfortable in saying that you can bake this cheesecake for 1 hour and 15 minutes with no problem. Ovens vary, but overall, I think it is quite safe to go to that time of you feel unsure that it is fully done.
If you choose not to use the bain marie, I still recommend wrapping the bottom and sides of the pan with aluminum foil. That will still help buffer the heat to ensure even baking and the foil catch any butter leaking from the crust in the bottom of the pan. If it drips in the bottom of your oven it tends to smoke out the oven, so it's a good idea for sure.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
16 servingsAmount Per Serving Calories 502Total Fat 34gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 11gCholesterol 102mgSodium 118mgCarbohydrates 44gFiber 3gSugar 38gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
lisaG
Saturday 15th of December 2012
the cup of whipping cream...is that already whipped or just straight from the carton??? Looks delish!!!