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Stacked Chocolate Truffle Cheesecake

There’s just something about chocolate and cheesecake. This recipe is the love child of two of my heaviest hitters. I combined fudgy chocolate truffle cake with smooth, creamy, and tangy cheesecake.

And the best part? You don’t have to live at altitude to make this recipe, and you also can enjoy it as part of a gluten-free diet!

The two layers could also be baked individually. Sometimes I will bake the chocolate truffle cake in a 9 x 13 pan and serve it as super decadent brownies. On other occasions I will bake it in a circular cake pan and cut it into thin wedges, accompanied with some blood orange or coffee gelato.

At the restaurant, I used to bake the cheesecake without a crust and served crunchy walnut tuiles on the side for some textural contrast.

It’s up to you, but this one is a keeper. Custards and cheesecakes can be baked successfully at altitude, as long as they are given a little extra time to bake low and slow. The chocolate truffle cake has no chemical leaveners and instead relies on the eggs to give it some lift.

On another note, my parents and younger brother arrive in Vail tomorrow. Benny and I are eagerly anticipating this visit and there will certainly be some baking involved. We are going to experiment with web videos. Definitely stay tuned!

Chocolate Truffle Cake (adapted from The Pastry Queen by Rebecca Rather)
2 sticks unsalted butter, cubed
12 oz. bittersweet chocolate, chopped
6 eggs
1 cup sugar
2 tablespoons pure vanilla extract
1 teaspoon salt

Preheat oven to 300 F. In an oven-safe bowl, combine the cubed butter and chocolate pieces. Place in the oven and allow to melt until smooth, stirring every 2-3 minutes to prevent it from burning.

Meanwhile, in the bowl of an electric mixer, whisk together the eggs, sugar, vanilla, and salt, until homogenous. You don’t want any little globs of egg whites still visible. Stream the melted butter and chocolate mixture into the egg mixture and whisk until smooth.

Pour the batter into a greased and parchment-lined 10-inch springform pan. Bake at 300 F until the edges are firm and the center is almost set (you want it to be a little fudgy). At altitude, this takes about 30 minutes. Remove from oven and proceed with cheesecake.


16 oz. cream cheese
1 vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
4 oz sugar
2 eggs
1 cup creme fraiche, sour cream, or Greek yogurt
*This recipe is also fantastic with the addition of lemon or orange zest. It will pair beautifully with the chocolate truffle cake too.

In a food processor, combine the cream cheese, vanilla, and sugar. Pulse until smooth. Add the eggs, one at a time, pulsing well after each addition. Add the creme fraiche and blend until the cheesecake batter is even and smooth.

Pour the cheesecake batter over the chocolate truffle cake (it’s okay if the cake is still warm) and return to the oven. Bake until the cheesecake is nearly set, 45-60 minutes. It will still be a bit jiggly, but it will firm up as it cools. Make sure your oven is still set at 300 F.

Cool the cheesecake to room temperature, then chill in the refrigerator for at least 2 hours. Garnish with fudge sauce, cocoa powder, or savor plain.

About the author

Chef Megan Joy

Gluten-Free Chocolate Almond Olive Oil Cake — High Altitude Bakes - February 24, 2013

[…] other gluten-free recipes on High Altitude Bakes, check out: Stacked Chocolate Truffle Cheesecake French […]

Meredith - November 13, 2015

Can you freeze this? How would you do this and how would you defrost?

    Chef Megan Joy - November 25, 2015

    Hi Meredith, a cheesecake can be frozen if made with full-fat ingredients, especially the cream cheese (don’t use any of the low fat kind). To freeze, place the fully cooled cheesecake in the freezer, uncovered, for an hour. Once it is firm, wrap in two layers of plastic wrap and place back in the freezer. To defrost, remove from the freezer and place in the refrigerator a day or day and a half before you wish to serve it so it has time to thaw. Happy baking!

Melissa L - December 5, 2015

I love this recipe! Last year it was my birthday cake. I would like to make it again, but I recently moved from Denver to Atlanta, and I’m wondering if I should change anything to make it at 1,000 feet.

    Chef Megan Joy - December 7, 2015

    Hi Melissa, this recipe should work just fine in Atlanta too. The baking time may vary slightly, but that’s about it. Happy birthday!

pam d - March 21, 2016

I really like your blog as living in high altitude does present a challenge after living at low level all my life and just recently moving to the mtns.

My husband is diabetic and I am wondering if I can use a sugar substitute such as splenda when baking with your recipes – or do you have any sugar free recipes available.

    Chef Megan Joy - March 23, 2016

    Hi Pam, unfortunately I am not too familiar in baking with sugar substitutes like Splenda. The King Arthur Flour blog has some great feedback on baking with sugar substitutes which may be helpful. I don’t see why a high altitude adjusted recipe made with Splenda, for example, wouldn’t be able to work in our kitchens. Let me know if you have any luck!


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