Roland Foods Black Truffle Cheesecake with Crimini Mushroom Garnish

Roland Foods Black Truffle Cheesecake with Crimini Mushroom Garnish
Preparation time: 15 mins Cooking time: 60 mins Medium Serves: 6


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


  • 1.5 pounds of Cream Cheese
  • I cup of Sour Cream (reduced fat is ok here)
  • 2 Eggs (large)
  • ¼ pound Butter (unsalted), melted
  • ½ bag Pretzel pieces
  • 2-4 Tbsps. Roland® Black Truffle Cream
  • ¼ pound Crimini mushroom caps (sliced)
  • Salt, pepper, cayenne, & lemon juice to taste


  1. Preheat oven to 350°F.

  2. Grind Pretzel pieces in food processor until the consistency of graham cracker crumbs is reached.

  3. Add butter to crumbs and press into a spring form pan and bake at 350° until well set (20 min or so)

  4. After crust is set reduce heat in oven to 300°

  5. In mixer cream the cream cheese until light and airy

  6. Add sour cream mix well

  7. Add truffle paste. I start with two tablespoons and adjust to my taste

  8. Add salt, pepper, cayenne, and just a touch of lemon (for the acid, not the flavor)

  9. Taste and adjust flavors accordingly

  10. Add eggs one at a time incorporating fully in between each addition

  11. Pour mixture into pretzel crust and bake at 300° until a probe comes out clean (60 - 90 minutes)

  12. Sauté mushroom caps and allow to cool

  13. Arrange cooled mushroom caps on top of the cooled cheesecake and store in refrigeration until served.

  14. 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


Main  · Cheesecake  · Mushroom  · Truffles  · Savory  · Crimini

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