Preparation time: 15 mins
Cooking time: 60 mins
Delicious, savory dish using Roland Black Truffle Cream. Recipe yields a 9" cheese cake. Contributed by Chef Jerry Lanuzza, Department Chair of Culinary, Johnson & Wales University, Charlotte, NC
Preheat oven to 350°F.
Grind Pretzel pieces in food processor until the consistency of graham cracker crumbs is reached.
Add butter to crumbs and press into a spring form pan and bake at 350° until well set (20 min or so)
After crust is set reduce heat in oven to 300°
In mixer cream the cream cheese until light and airy
Add sour cream mix well
Add truffle paste. I start with two tablespoons and adjust to my taste
Add salt, pepper, cayenne, and just a touch of lemon (for the acid, not the flavor)
Taste and adjust flavors accordingly
Add eggs one at a time incorporating fully in between each addition
Pour mixture into pretzel crust and bake at 300° until a probe comes out clean (60 - 90 minutes)
Sauté mushroom caps and allow to cool
Arrange cooled mushroom caps on top of the cooled cheesecake and store in refrigeration until served.
Serve with assorted crackers, pita crisps, or bagel chips.
Note: Works great with the Roland® White Truffle cream also, but you will want to use a little less of the cream as it packs more of that wonderful truffle “punch” and I usually garnish that with some prosciutto ham