Chocolate Fudge Truffle Cheesecake
Chocolate Fudge Truffle Cheesecake is a rich and decadent dessert that combines the creamy texture of cheesecake with the luxurious flavor of chocolate. This delightful treat is perfect for any special occasion or simply for satisfying your sweet tooth. With its layers of chocolate goodness, it’s sure to impress your family and friends.
Why Make This Recipe
Why should you make this Chocolate Fudge Truffle Cheesecake? First, it’s a crowd-pleaser. Everyone loves chocolate, and combining it with cheesecake creates a dessert that is truly irresistible. Second, it’s a great way to showcase your baking skills. The process may seem intricate, but the steps are straightforward, and the end result is remarkably rewarding. Finally, this cheesecake can serve a large number of people, making it ideal for gatherings or parties.
How to Make Chocolate Fudge Truffle Cheesecake
Making Chocolate Fudge Truffle Cheesecake is easy and fun. Here’s how to do it:
Ingredients:
- 1 cup graham crackers, crushed
- 1/3 cup granulated sugar
- 1/4 cup baking cocoa
- 1/4 cup melted butter
- 12 oz bittersweet chocolate chips
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 tbsp baking cocoa powder
- 5 large eggs
- 3/4 cup heavy whipping cream
- 2 tsp vanilla extract
- 6 oz semi-sweet chocolate bar
- 2/3 cup heavy whipping cream
- 2 tbsp butter, melted
- Reddi-Wip for garnish
- Chocolate syrup for garnish
Directions:
- Preheat your oven to 325°F (160°C).
- Crush the graham crackers using a rolling pin in a plastic bag. In a small bowl, mix together the crushed graham crackers, granulated sugar, and cocoa powder. Stir in the melted butter until combined, and then press this mixture firmly into the bottom of a 9-inch springform pan.
- Fill the bottom of a double boiler with water and bring it to a simmer. Place the bittersweet chocolate chips in the top section of the boiler. Stir occasionally until melted, then set aside.
- In a food processor, blend the softened cream cheese until smooth. Add the granulated sugar, brown sugar, and cocoa powder. Pulse until well combined. Add the eggs, heavy cream, and vanilla extract. Mix again until fully incorporated. Pour in the melted chocolate and pulse for another 20-30 seconds until smooth.
- Pour the cheesecake filling into the prepared crust. Bake for 75-80 minutes until the center is slightly jiggly but mostly set. Remove from the oven and run a knife around the edges to loosen the cake. Let it cool completely in the pan. Once cool, cover and refrigerate for 4-6 hours.
- Heat the whipping cream and melted butter in the microwave for 60-90 seconds. Break the semi-sweet chocolate bar into pieces and add it to the warm cream. Let it sit for 1 minute, then stir until fully melted. Allow the ganache to cool to room temperature and then pour it over the cold cheesecake.
- Optionally, grate or shred the remaining chocolate bar and sprinkle over the ganache. Let the ganache set for about 1 hour. Slice the cheesecake with a sharp knife, cleaning the blade between cuts for clean slices. Garnish each plate with a drizzle of chocolate syrup and a swirl of Reddi-Wip. Enjoy this indulgent dessert that serves 16-20!
How to Serve Chocolate Fudge Truffle Cheesecake
Serve the Chocolate Fudge Truffle Cheesecake chilled. Place a slice on a plate and add a swirl of Reddi-Wip and a drizzle of chocolate syrup on top for a truly decadent presentation. This cheesecake pairs wonderfully with fresh berries or a scoop of vanilla ice cream.
How to Store Chocolate Fudge Truffle Cheesecake
Store any leftover slices of the Chocolate Fudge Truffle Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 3 months.
Tips to Make Chocolate Fudge Truffle Cheesecake
- Make sure your cream cheese is at room temperature for easy blending.
- Allow the cheesecake to cool completely before refrigerating to prevent condensation.
- Use a hot knife to cut the cheesecake for cleaner slices.
- Feel free to add a pinch of salt to the ganache for enhanced flavor.
Variation
For a different twist, you can add a layer of fruit, like raspberries or strawberries, between the cheesecake and the ganache. You could also use white chocolate chips instead of bittersweet chocolate for a lighter flavor.
FAQs
1. Can I use a different type of crust?
Yes, you can use a cookie crust made from oreos or any other favorite cookie. Just crush them and follow the same method of mixing with butter and pressing into the pan.
2. Can I make this cheesecake a day in advance?
Absolutely! This cheesecake actually tastes better the next day after it has had time to set and the flavors have developed.
3. What can I use instead of heavy cream?
If you want a lighter option, you can use half-and-half or whole milk, but it may affect the richness and smoothness of the ganache.
Enjoy making and indulging in this delicious Chocolate Fudge Truffle Cheesecake!