Alaskan Cheesecake

This Cheesecake is a classy for dark and winter nights. Easy to make and a flavor bomb, here with some artisanal truffles on top that are still moist and creamy, imperfect, free-shape and greatly smooth

The cheesecake originally was served at a Café in Alaska where all staff arrived by boat, including the owner. We took the recipe from NYT cooking and modified it using a savory crust, half the amount of cheese, and added the truffles and cocoa powder too. Enjoy!

For the Cheesecake
4 OZ Good quality Semi-sweet Chocolate
half pound of Cream Cheese
1/2 Cup Sour Cream
1/2 Cup Granulated Sugar
2 Large Eggs

For the Crust
1 Cup Savory Crackers from a brand you like
2 tbsp Butter

For the Truffles
8 Fluid ounces Heavy Cream
8 OZ Sweet Chocolate
1 Cup unsweetened Cocoa Powder

For Cheesecake
-Heat oven to 250F/125 C
-Line a 9 or 10 inch removable bottom springform with parchment paper and grease the walls with butter, set aside
-Combine the crackers with butter and flat them down in the bottom of the mold, refrigerate until baking
-Heat sour cream and chocolate together using a double boiler until melted, mix well
-Using a hand mixer/stand mixer beat the cream cheese and sugar together for couple minutes until fluffy
-Add eggs one at a time
-Add melted chocolate slowly and mix all well until smooth
-Pour in the line mould and bake until wiggly in the middle and more solid in the sides
-Let cool and refrigerate for up to 2 days

For Truffles
-Heat heavy cream until almost boiling point, don’t let it boil
-Pour the hot cream over chocolate crushed in pieces
-Whisk manually until chocolate is all melted and smooth
-Let cool for some hours or refrigerate
-When is solid, scoop using a melon baller or spoon, shape them and toss them with cocoa powder
-Place on top of cake and serve immediately

Decorate sprinkling cocoa powder on top, place the truffles. Here, also a chocolate fudge was piped around the cheesecake, this is optional, but looks pretty and adds a shine, that’s all. . .

Think of winter nights 😉


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