Chocolate Fudge Truffle Cheesecake

If you’re a chocolate lover, then you’re in for a treat with this Chocolate Fudge Truffle Cheesecake. Imagine a rich, creamy cheesecake with a fudgy texture, topped with luscious chocolate truffle ganache. This dessert is the epitome of indulgence and perfect for special occasions or when you simply need a decadent chocolate fix. Let’s dive into how you can create this masterpiece at home.

Preparation

Preparing the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.

Making the Crust

1. Press into Pan: Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer.
2. Bake: Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth.
2. Add Sugar and Sour Cream: Gradually add the granulated sugar and sour cream, beating until well combined.
3. Add Vanilla and Eggs: Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition.
4. Add Melted Chocolate: Finally, fold in the melted semisweet chocolate until the mixture is smooth and uniform.

Baking the Cheesecake

1. Pour Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Bake: Bake in the preheated oven for 55-60 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the middle.
3. Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. This helps prevent cracks.
4. Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

Making the Chocolate Truffle Topping

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Add Chocolate: Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.
3. Stir Until Smooth: Add the butter and stir until the chocolate is completely melted and the mixture is smooth.

Assembling the Cheesecake

1. Pour Ganache: Pour the chocolate truffle topping over the chilled cheesecake, spreading it evenly to the edges.
2. Chill Again: Return the cheesecake to the refrigerator and chill for an additional hour, or until the ganache is set.

Serving Suggestions

For the best experience, serve the Chocolate Fudge Truffle Cheesecake chilled. It pairs wonderfully with:

• Fresh berries
• Whipped cream
• A dusting of cocoa powder or powdered sugar

Variations and Substitutions

Different Types of Crusts

• Use graham cracker crumbs instead of chocolate cookie crumbs.
• Try an Oreo cookie crust for an extra chocolatey base.

Alternative Flavors for the Filling

• Add a teaspoon of espresso powder to the filling for a mocha flavor.
• Use white chocolate instead of semisweet chocolate for a different twist.

Health Benefits

Nutritional Information

• Protein: The cream cheese provides a good amount of protein.
• Calcium: Both the cream cheese and the chocolate contribute to your daily calcium intake.

Benefits of Dark Chocolate

• Antioxidants: Dark chocolate is rich in antioxidants.
• Mood Booster: The serotonin and endorphins in chocolate can improve mood.

Tips and Tricks

Baking Hacks for Beginners

• Room Temperature Ingredients: Make sure all your ingredients are at room temperature to ensure a smooth batter.
• Water Bath: Bake your cheesecake in a water bath to help prevent cracks.

Common Mistakes to Avoid

• Overmixing: Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks.
• Rushing the Cooling Process: Let the cheesecake cool gradually to avoid cracks.

Pairing with Drinks

Best Beverages

• Red Wine: A rich Cabernet Sauvignon or a fruity Zinfandel pairs beautifully with this cheesecake.
• Coffee: A strong cup of espresso or cappuccino complements the chocolate flavors.

Non-Alcoholic Options

• Milk: A cold glass of milk is a classic pairing with chocolate desserts.
• Hot Chocolate: For a double chocolate treat, serve with a cup of hot chocolate.

Storing and Reheating

How to Store Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Best Serving Methods

• Reheat Slices: If you prefer a warmer slice, heat individual slices in the microwave for 10-15 seconds.
• Serve Cold: Cheesecake is often best enjoyed chilled straight from the fridge.

Frequently Asked Questions

1. How long does it take to bake? The baking time for the cheesecake is about 55-60 minutes.
2. Can I use a different type of chocolate? Yes, you can use dark chocolate, milk chocolate, or white chocolate depending on your preference.
3. What if I don’t have a springform pan? You can use a regular cake pan, but it will be harder to remove the cheesecake. Line the pan with parchment paper for easier removal.
4. Is this dish gluten-free? The cheesecake itself is gluten-free if you use gluten-free cookie crumbs for the crust.
5. How can I make it less sweet? Reduce the amount of sugar in the filling by 1/4 cup and use dark chocolate instead of semisweet chocolate.

Conclusion

Chocolate Fudge Truffle Cheesecake is the ultimate indulgence for any chocolate lover. With its rich, creamy filling and decadent chocolate ganache, it’s sure to impress your family and friends. This dessert is perfect for special occasions or simply when you need a luxurious treat. Give this recipe a try and enjoy a slice of chocolate heaven!

Yield: 20

Chocolate Fudge Truffle Cheesecake

Print

If you're a chocolate lover, then you’re in for a treat with this Chocolate Fudge Truffle Cheesecake. Imagine a rich, creamy cheesecake with a fudgy texture, topped with luscious chocolate truffle ganache. This dessert is the epitome of indulgence and perfect for special occasions or when you simply need a decadent chocolate fix. Let’s dive into how you can create this masterpiece at home.

Prep Time 30 minutes

Cook Time 2 hours

Ingredients

• Chocolate Crust:
• 1 cup graham crackers (crushed)
• 1/3 cup granulated sugar
• 1/4 cup baking cocoa
• 1/4 cup melted butter
• Cheesecake Filling:
• 12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
• 24 oz cream cheese (room temperature)
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons baking cocoa powder (again, Ghirardelli)
• 5 large eggs
• 3/4 cup heavy whipping cream
• 2 teaspoons vanilla extract
• Ganache Topping:
• 6 oz semi-sweet chocolate bar (for ganache + shavings)
• 2/3 cups heavy whipping cream
• 2 tablespoons butter (melted)
• Reddi-Wip for garnishing
• chocolate syrup for garnishing

Instructions

Preheat oven to 325 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Crust

• Prepare graham crackers by placing one sleeve of crackers in a plastic freezer bag. (One sleeve will equal approximately 1 cup of crushed crumbs.) Using a rolling pin, roll over the crackers until finely crushed.
• In a glass bowl or measuring cup, heat butter in the microwave for 20-30 seconds until melted.
• In a small bowl, combine graham cracker crumbs, granulated sugar, and baking cocoa. Add melted butter and mix to combine. Press firmly onto the bottom of a 9-inch springform pan.

Make the Cheesecake

• Fill the bottom of a double boiler about 1/3 full with water. Place bittersweet chocolate chips in the top portion of the boiler. Bring to a boil over medium heat and then turn off the heat.
• Stir occasionally until chocolate has completely melted. Set aside until ready to use.
• Place softened cream cheese in the bowl of a food processor. Pulse until smooth, scraping sides as needed, about 90 seconds. Add granulated sugar, brown sugar, and cocoa powder to the cream cheese and pulse again until combined and smooth.
• Add in the eggs, heavy cream, and vanilla extract. Mix until combined, about 20 seconds. Add the melted chocolate and pulse for another 20-30 seconds until the chocolate is thoroughly blended.
• Using a rubber spatula, scrape the filling from the bowl and spoon into the prepared crust.
• Place the springform pan in the middle of the preheated oven. Bake for 75-80 minutes until the center of the cake is set, but slightly jiggly in the center. The cake will finish setting as it cools.
• Run a knife around the sides of the pan to loosen. Cool completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or aluminum foil and cool in a refrigerator for 4- 6 hours before removing from pan.

Prepare the Ganache Topping

• Place whipping cream and butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.
• Stir occasionally until the chocolate comes to room temperature.
• Pour ganache over the cold cheesecake.
• If desired, shred remaining chocolate bar into curls and sprinkle over the top. Let stand until the ganache has set, about an hour.
• To serve, slice the cheesecake with a sharp, thin-bladed knife. When slicing the cheesecake, you'll want to clean the knife blade with a paper towel between each slice to ensure a clean cut.
• Place slices on dessert plates that have been garnished with a drizzle of chocolate syrup. Top cheesecake with Reddi-Wip whipping cream as desired. Serves 16-20.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

**If the ganache has not set up after two hours, try heating it in the microwave for 1-2 minutes, in thirty second increments, and then adding more chocolate to it 2 tablespoons at a time, until you have the right consistency. If it's too thick, try adding more heavy whipping cream, 2 tablespoons at a time until you have the desired thickness.  

Nutrition Information:

Amount Per Serving: Calories: 452