Black & White truffle cheesecake

31 December 2016

One day, in a gastronomic restaurant, after a very good meal, the dessert time had arrived. Often it’s the stage when we go from « I ate well » to « I ate too much ». And then we were served a truffle cheesecake.

It was so perfect that I tried to remake it adding my personal touch.


For 6 mini cheesecakes

  • 10 Oreos®
  • 20g (2 tbsp) of salted bitter
  • 1 tsp of truffle oil
  • 250ml (1 cup) of whipping cream
  • 40g (3 tbsp) of granulated sugar
  • 1 Chantifix® mix
  • 200g (7 oz) of cream cheese
  • 2 tbsp of truffle oil
  • 1 fresh truffle
  • chocolate shavings

Grind the Oreos® to powder, add the melted butter and the teaspoon of truffle oil. Mix. Using round cutting shapes placed on dessert dishes, spread and firmly press the mashed biscuits over the bottom, set aside in the fridge.


The cream

First mix the cream cheese and the truffle oil. Then whip the very cold cream for one minute, add the Chantifix® mixed with the sugar, keep on whipping until it becomes very firm. Very gently fold the truffle cream cheese in the whipped cream. Using an icing bag fill the cutting shapes over the biscuit base. Refrigerate for at least one hour.

At serving time carefully remove the cutting shapes. Don’t worry, the cheesecakes will hold. Sprinkle with chocolate shavings and thin slices of truffle.



The presentation may seem a bit tricky, but remains quite simple, even if several identical cutting shapes are necessary. However, this dessert can also be served in small glasses.


Plate: Bulle @ Bernardaud

You Might Also Like

No Comments

Leave a Reply