Noir Truffle

Abuela’s Original, in chocolate. We melt cocoa truffles into the batter so the flavor runs through the whole cake, crust to center, with the same creamy, barely-set texture. Deep and rounded, never bitter.

Same recipe, same technique, one addition. We start from Abuela's Original — our grandmother's cheesecake, the one everything here is built on — and melt cocoa truffles into the batter, so the chocolate becomes part of the cake rather than a layer on it.

Everything you know from the original is still here: the dark caramelized crust, the center that stays soft and barely set, the tang of the cream cheese underneath. What changes is the depth. The cocoa runs through evenly, crust to center, giving the cake a full chocolate flavor that stays rounded and never turns bitter.

Serve it 30 minutes out of the fridge, when the center is at its creamiest. Cut with a warm, dry knife.