This is such a good combination, the rich chocolate truffle did not overpower the cheesecake, each flavour was able to hold it's own. First you taste the chocolate truffle, then the bailey's at the back of your throat and finally the white chocolate with a hint of vanilla will linger in your mouth long after you swallow.........
Recipe (for 7 in round cake tin)
For the biscuit base:
7 pieces digestive biscuits (I for every inch, my standard measurement)
30g butter, melted
1 tsp good quality cocoa powder (I used Green & Black organic cocoa powder)
1. Line your baking tin with baking parchment paper (bottom only).
2. Crush biscuits in food processor or put in plastic bag and crush with a rolling pin.
3. Add butter and cocoa powder to the biscuits, mix until well combined.
4. Using your fingers to push the biscuits to line the bottom of tin. Try to level as even as possible.
5. Refrigerate until needed.
For the White Chocolate and Bailey’s cheesecake layer:
100g good quality white chocolate (I used Green & Black white chocolate bar with vanilla)
50ml fresh cream (I used whipping cream)
A few splash of Bailey’s (depends how strong you want)
2 eggs, separated
Sugar (I didn’t measure, I keep on adding until I think it’s right)
500g cream cheese (I used Philadelphia half fat), at room temperature
1. Melt white chocolate together with the cream in a heavy base saucepan or melt it over a pan of barely simmering water, double boiler style.
2. Beat cream cheese with sugar until light and creamy.
3. Add egg yolks to 1 and continue beating until well combined.
4. By this time the chocolate would be cool, add to the cream cheese mixture, stir until well combine with a spatula.
5. Add Bailey’s to the mixture little by little until reaching the strength you want, you want it a bit stronger than you like as some of the taste will be gone after baking.
6. Beat egg white until soft peaks and fold into the cream cheese mixture.
7. Pour into the prepared tin and bake at 140°C for 1 hour to 1 hour 15 minutes in a bain marie (the middle will still be a bit wobbly). Continue to let the cake sit in the oven for another hour without opening the door. Let the cake cool down completely before spreading with chocolate truffle.
When your cake has cooled, start preparing chocolate truffle:
Best quality dark chocolate (I used Varlhona 65% cooking chocolate)
30ml golden syrup (I don’t have so I substituted with honey)
250ml whipping or heavy cream
1. Melt the chocolate with the syrup and rum over a pan of barely simmering water for 6 minutes (do not stir).
2. Cool for 2 minutes before stirring until mixture is glossy.
3. Beat the whipping cream until slightly aerated with the consistency of thick pouring custard, DO NOT overbeat.
4. Fold the cream into the chocolate mixture until well combined.
5. Spread the truffle onto the cheesecake.
6. Refrigerate the cake overnight or at least 4 hours.
7. Before serving dust with cocoa powder.