Discover chocolate decadence with these luxurious cheesecake slices filled with hidden pieces of our irresistibly intense LINDOR Dark 60% Chocolate Truffles - all topped off with a drizzle of our EXCELLENCE 70% Dark Chocolate.
For a hint of floral flavour, substitute the vanilla extract for 2 tsp rose water.
- For the cocoa base:
- 380 g plain flour
- 130 g caster sugar
- 50 g cocoa powder
- 230 g unsalted butter, chilled and diced
- 2 eggs
- 1 tsp sea salt flakes
- For the LINDOR chocolate cheesecake filling:
- 255 ml double cream
- 500 g full-fat cream cheese
- 80 g icing sugar
- 50 g soured cream
- 1 tsp vanilla extract (see Tip)
- 200 g Lindt EXCELLENCE 70% Dark Chocolate, chopped
- 100 g LINDOR Dark 60% Chocolate Truffles, unwrapped and finely chopped
- A large pinch of sea salt flakes
- To decorate:
- 100 g Lindt EXCELLENCE 70% Dark Chocolate, chopped
Preheat the oven to 200C/180 Fan/ Gas 4. Grease and line a 20cmx30cm / 8inx12in rectangle tin with baking paper. Chill in the fridge.
Remove all the chilled ingredients for the LINDOR chocolate cheesecake filling from the fridge and allow to come to room temperature.
For the cocoa base: pulse all the ingredients in a food processor until a dough just forms. Tip into the base of the prepared tin and press down in a flat layer - use the back of a spoon or the base of a glass to ensure it is smooth and even.
Screw a large sheet of baking paper into a ball and open out. Use to cover the cocoa base, working into all the corners. Fill with baking beans and bake for 20 minutes. Remove the baking paper and beans and bake for 5-8 minutes more - or until the base is just cooked. Set aside to cool completely.
For the cheesecake filling: whisk the cream until soft peaks form. Set aside.
Tip the cream cheese into the bowl of a stand mixer and beat on low speed for 3 minutes.
Put the chopped chocolate into a heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in short bursts, stirring between each), until smooth. Set aside to cool slightly.
Mix together the soured cream and vanilla extract. Add to the cream cheese and beat slowly until just combined. Sift over the icing sugar and beat again. Pour in the cooled melted chocolate mix and beat until just combined.
Gradually fold in the whipped cream in 3 additions. Finally, fold in the chopped LINDOR and salt until the LINDOR pieces are evenly distributed throughout the cheesecake mixture.
Spoon over the cooled cocoa base and spread in a smooth and even layer. Tap gently on your work surface to remove any air bubbles.
To decorate: put the chopped chocolate into a heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in short bursts, stirring between each), until smooth. Leave to cool for 5 minutes before drizzling blobs and zig zags over the cheesecake. Use a skewer or cocktail stick to swirl into pretty patterns.
Cover and chill in the fridge for at least 6 hours - ideally overnight.
Remove from the tin and slice into 12 bars.