Menu Enter a recipe name, ingredient, keyword...

Chocolate Truffle Cheesecake

By

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

Google Ads
Rate this recipe 4.5/5 (20 Votes)
Chocolate Truffle Cheesecake 1 Picture

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)

Details

Cooking time 120mins
Adapted from cuisinerecipes.com

Preparation

Step 1

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.

Review this recipe