Truffle Cheesecake

Recipe by Julie Castle.

Let me preface this recipe with a story.  Two years ago I had Bariatric Surgery, Roux En Y to be specific.  That means I need to decrease very significantly the amount of sugar I eat.  Better yet eliminate it altogether.   It’s hard for me as I love to bake.  So, I’ve been playing with recipes to delete or decrease sugar and still have a good, tasty recipe.  This is one of my successes.  It is based on the Hershey’s Special Dark Truffle Brownie Cheesecake.  I tried the recipe as written.  The brownie portion was AWFUL, so I decided to leave it out the next time.  I left a lot out!  So here it is!



  • 3 packages (8 oz each) cream cheese, softened

  • 4 eggs

  • ¼ cup heavy cream

  • 2 tsp vanilla extract

  • ¼ tsp salt

  • 2 cups Chocolate Chips (Dark or milk choc—your preference)

  • ½ tsp shortening, like Crisco—do not use butter, margarine, spread, or oil



  • Heat oven to 350° F.

  • Grease 9-inch spring-form pan.  If you want to remove the cake from the bottom of the pan, line it with parchment paper and grease that, too.  Sprayed oil is satisfactory.

  • Beat cream cheese in bowl unto smooth.

  • Gradually beat in eggs, heavy cream, vanilla, and salt, beating until well blended.

  • Set aside 2 Tbsp. of the chips.

  • Place remaining chips in large microwave-safe bowl.  Microwave at medium heat (50 %) 1 to 2 minutes.  Stir.  If necessary, continue to heat in microwave in 15 section increments until chocolate is liquid in consistency when you stir it, no partially solid chips evident.

  • Gradually add melted chocolate to cheesecake batter, blending completely.

  • Spoon batter into prepared pan.

  • Bake 45 to 60 minutes, until center is almost set.  The center will jiggle a bit but hold together if you touch it.

  • Remove from oven and cool on wire rack, not in a draft.  With knife, loosen the cake from the side of the pan.

  • Cool to room temp then remove side of pan.

  • Melt the remaining chocolate chips in the microwave in 15 to 30 second increments until liquid consistency when you stir it.

  • Drizzle this chocolate over the cheesecake.

  • Cover and refrigerate several hours until cold.

  • Keep uneaten portion covered and refrigerated.

  • Makes 10 to 12 servings.


  • The chocolate drizzled on top is optional.  I don’t use it.  You could also serve with whipped cream on the side, or fruit like strawberries or mandarin oranges.  Add some brandy or Grand Marnier to the whipped cream for a change.

  • I have substituted orange extract for the vanilla with a nice result.

  • The original recipe calls for 3/4 cup sugar.  If this is too “bittersweet” for your taste add the sugar 1/4 first time, and up to 3/4.

  • I have also made this with 1/4 cup agave syrup (when I added the orange extract) and it made a nice barely sweet cake.

  • I’m also going to try this recipe without the chocolate, but using Da Vinci Sugarfree flavored coffee syrups.

  • When I used Philadelphia Cream Cheese the cake was dense and slightly crumbly in mouth feel.  Using store brand cream cheese (Tops), the cake was dense and incredibly creamy.  Of course that was when I added the orange extract and agave syrup, too.


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