Introduction
Chocolate Fudge Truffle Cheesecake is a dream come true for chocolate lovers. This ultra-decadent dessert features a rich chocolate crust, a creamy chocolate cheesecake filling, and a luxurious ganache topping, making it a showstopper for any occasion. With its layers of chocolate indulgence, this cheesecake is sure to impress your family and friends.
Detailed Ingredients
For the crust:
– 1 cup graham crackers, crushed
– 1/3 cup granulated sugar
– 1/4 cup baking cocoa
– 1/4 cup melted butter
For the cheesecake filling:
– 12 oz bittersweet chocolate chips (Ghirardelli preferred)
– 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
For the ganache topping:
– 6 oz semi-sweet chocolate bar for ganache and shavings
– 2/3 cup heavy whipping cream
– 2 tbsp butter, melted
For garnishing:
– Reddi-Wip
– Chocolate syrup
Prep Time
Approximately 30 minutes.
Cook Time
75-80 minutes.
Total Time
About 6-7 hours (including cooling and refrigeration).
Yield
Serves 16-20 people.
Instructions
1. Preheat your oven to 325F (160C).
2. Prepare the crust: Crush graham crackers using a rolling pin in a plastic bag. In a small bowl, combine graham cracker crumbs, granulated sugar, and cocoa powder. Mix in melted butter until combined, then press the mixture firmly into the bottom of a 9-inch springform pan.
3. Melt the chocolate for the filling: Fill the bottom of a double boiler with water and bring it to a simmer. Place bittersweet chocolate chips in the top section of the boiler, stirring occasionally until melted, then set aside.
4. Prepare the cheesecake filling: In a food processor, blend softened cream cheese until smooth. Add granulated sugar, brown sugar, and cocoa powder; pulse until well combined. Add eggs, heavy cream, and vanilla extract, and mix again until fully incorporated. Pour in the melted chocolate and pulse for 20-30 seconds until smooth.
5. Assemble and bake: 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, run a knife around the edges to loosen the cake, and allow it to cool completely in the pan. Once cool, cover and refrigerate for 4-6 hours.
6. Prepare the ganache topping: Heat whipping cream and 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 the chocolate is fully melted. Allow the ganache to cool to room temperature, then pour it over the cold cheesecake.
7. Garnish and serve: Optionally, grate or shred the remaining chocolate bar into curls and sprinkle over the ganache. Allow the ganache to 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.
Indulge in this rich and delicious dessert—it’s perfect for any celebration or just a satisfying treat for yourself!
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 325°F (160°C).
2. Prepare the Crust
Crush the graham crackers using a rolling pin in a plastic bag. In a small bowl, combine the crushed graham cracker crumbs, granulated sugar, and cocoa powder. Mix in the melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. Melt the Chocolate for the Filling
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 and stir occasionally until melted. Once melted, set the chocolate aside.
4. Prepare the Cheesecake Filling
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, mixing again until fully incorporated. Finally, pour in the melted chocolate and pulse for 20-30 seconds until the mixture is smooth.
5. Assemble and Bake
Pour the cheesecake filling into the prepared crust. Bake in the preheated oven for 75-80 minutes, until the center is slightly jiggly but mostly set. After baking, remove from the oven and run a knife around the edges to loosen the cheesecake. Allow it to cool completely in the pan. Once cooled, cover the cheesecake and refrigerate for 4-6 hours.
6. Prepare the Ganache Topping
In a microwave-safe bowl, heat the whipping cream and melted butter 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 before stirring until the chocolate is fully melted. Allow the ganache to cool to room temperature, then pour it over the cold cheesecake.
7. Garnish and Serve
Optionally, grate or shred the remaining chocolate bar into curls and sprinkle over the ganache. Allow the ganache to set for about 1 hour. When ready to serve, slice the cheesecake using 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.
Notes
Storage
Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
Freezing
For longer storage, this cheesecake can be frozen. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 2 months. Thaw in the refrigerator overnight before serving.
Quality of Chocolate
Using high-quality chocolate, such as Ghirardelli, will enhance the flavor of the cheesecake and ganache.
Serving Size
This cheesecake serves approximately 16-20 people, making it ideal for gatherings and celebrations.
