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.
Well, now, wouldn’t this rum truffle cheesecake make a terrific Christmas 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 and then adorned with more luscious rum truffles on top for a gorgeously inviting looking cheesecake. 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?
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. 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.
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- 1 1/3 cups chocolate cookie crumbs
- 3 tbsp sugar
- 1/3 cup melted butter
- 3 eight ounce packages ounces cream cheese
- 1 cup sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1 cup whipping cream
- 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
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.
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 55 minutes to 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.
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.
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.
Even if you choose not to use the bain marie method in this recipe, wrap the spring form pan in a couple of layers of aluminum foil. This will also help to buffer the heat on the sides and allow the cheesecake to bake more evenly throughout.
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