Chocolate Truffle Cheesecake

For the best flavor and texture, remove the cheesecake from the refrigerator 30 minutes before you plan to serve it. . Makes: 16 servings; Total time: 2 hours + chilling . Nutrition Information Per serving: 503 cal; 37g total fat (22g sat); 122mg chol; 213mg sodium; 41g carb; 3g fiber; 7g protein
Photo by Ruth G.
Adapted from cuisinerecipes.com

PREP TIME

--

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Adapted from cuisinerecipes.com

Ingredients

  • FOR THE CRUST, PROCESS:

  • 2

    sleeves chocolate graham crackers (18 crackers, or 2 1/4 cups crumbs)

  • 1

    Tbsp. sugar

  • Pinch of table salt

  • 1

    stick unsalted butter, melted (8 Tbsp.)

  • .

  • FOR THE CHEESECAKE, MELT:

  • 12

    oz. bittersweet bar chocolate, chopped

  • 2

    Tbsp. unsalted butter

  • 2

    tsp. instant espresso powder

  • .

  • BEAT:

  • 1

    lb. cream cheese, softened

  • 1

    cup sugar

  • 3

    eggs

  • 1

    cup heavy cream, whipped

  • 2

    tsp. vanilla extract

  • .

  • FOR THE GANACHE, HEAT:

  • 1

    ⁄2 cup heavy cream

  • 4

    oz. semisweet chocolate chips (3/4 cup)

Directions

Preheat oven to 325°. For the crust, process graham crackers, sugar, and salt in a food processor until fine. Drizzle in melted butter and process until combined. Press crumbs into bottom and up sides of a 9-inch springform pan. Bake crust 10 minutes. For the cheesecake, melt chocolate with 2 Tbsp. butter and espresso powder in a double boiler; set aside to cool slightly. Beat cream cheese and sugar in a stand mixer or a large bowl with a hand mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a time, mixing well after each addition. Add melted chocolate mixture to batter and beat until combined. Fold whipped cream and vanilla into batter, then pour into crust; bake until edges are set but center is still jiggly, 40–45 minutes. Turn oven off; leave cheesecake in oven with door closed, 30 minutes. Remove cheesecake from oven. Let cheesecake cool completely, cover, and chill at least 4 hours or overnight. For the ganache, heat 1⁄2 cup cream in a microwave in a heatproof bowl on high until boiling, 1–2 minutes. Add chocolate chips and let sit 2 minutes, then stir until smooth. Let ganache cool 5 minutes. Drizzle cheesecake with ganache, then top with fresh raspberries and chocolate curls, if desired. To eat cheesecake, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each slice.

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