Fudge Truffle Cheesecake – a delicious recipe with chocolate wafer cookie crumbs, unsalted butter, bittersweet chocolate, heavy cream, cornstarch, heavy cream. Easy to follow and perfect for any occasion.
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Chocolate Crust: 1.
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Position a rack in the lower third of the oven and preheat to 325F.
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Remove the sides from a 10x3-inch springform pan.
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Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
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Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang around the edges.
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Carefully attach the side of the pan so you do not tear the foil.
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Wrap the foil overhang halfway up the outside of the pan.
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(Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from the pan.)
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2.
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In a small bowl, stir together the cookie crumbs and melted butter, stirring until well combined.
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Press the mixture evenly over the bottom of the prepared pan.
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Refrigerate the crust while you prepare the ganache and filling.
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Ganache: 1.Place the chocolate in a medium bowl.
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In a small saucepan set over medium heat, bring the cream to a gentle boil.
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Pour the hot cream over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate.
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Whisk until smooth.
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Measure out 2 cups of the ganache for the cake filling and set aside.
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Measure out 1 cup of the ganache for the chocolate truffles, cover and refrigerate until firm enough to pipe.
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Cover the remaining ganache and set aside at room temperature.
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Filling: 1.
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Place the cornstarch in a small bowl.
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Gradually whisk in the cream and the vanilla, and whisk until smooth.
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2.
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In the 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds, until creamy.
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Gradually add the sugar in a steady stream and beat at medium speed until blended.
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At low speed, one at a time, add the eggs, beating well after each addition.
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Slowly beat in the reserved 2 cups of chocolate ganache.
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Beat in the cornstarch mixture.
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Pour the filling into the prepared pan and, using a rubber spatula, smooth the top.
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3.
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Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the center is set.
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(There will probably be cracks in the top of the cheesecake; they will shrink as the cheesecake cools and then will be covered with the ganache frosting.)
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Turn off the oven.
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Prop open the oven door with a wooden spoon and allow the cheesecake to cool in the oven foran hour.
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4.
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Set the cheesecake in the pan on a wire rack and cool completely.
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Chocolate Truffles: 1.
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Transfer the chilled 1 cup ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6).
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Pipe 1-inch mounds with pointed peaks onto a clean baking sheet.
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Refrigerate or freeze the truffles for 15 to 20 minutes, or until just firm enough to roll.
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2.
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Sift a light dusting of confectioners' sugar over the truffles.
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Lightly coat your palms and fingertips with confectioners' sugar.
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With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a round ball.
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Place the truffle on the baking sheet, and form the remaining truffles into rounds.
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Refrigerate or freeze for about 10minutes, just until firm.
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3.
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Roll the truffles in sifted cocoa powder to coat.
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Refrigerate.
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Decorate the cheesecake: 1.
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Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the springform pan.
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Remove the side of the pan.
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Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter.
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2.
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Using a metal cake spatula, spread the reserved room temperature chocolate ganache evenly over the top and sides of the cheesecake.
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Place the chocolate truffles around the outside edge of the top of the cheesecake, spacing them evenly.
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3.
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Melt the white chocolate [see below].
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Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag pattern over the top of the cheesecake.
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Refrigerate the cheesecake for at least 6 hours, or overnight, before serving.
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(The cheesecake can be prepared ahead and refrigerated for up to 5 days.)
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4.
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Remove the cheesecake from the refrigerator 30 minutes before serving.
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With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped slices, dipping the blade in hot water and wiping it dry after each slice.
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Melting Chocolate: Here are two good methods for melting chocolate so that it is smooth and glossy.
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In a Microwave Oven, place coarsely chopped chocolate in a microwave-safe container andmicrowave at MEDIUM (50% power) for 1-1/2 to 4 minutes, until the chocolate turns shiny.
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Remove the container from the microwave and stir the chocolate until completely melted.
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Stir milk and white chocolates after about 1-1/2 minutes.
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Because of their milk proteins, they need tobe stirred sooner than dark chocolate.
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(If overheated, these chocolates may become grainy.)
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In a Double Boiler, place coarsely chopped chocolate in the top of a double boiler over hot,not simmering, water.
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Melt the chocolate, stirring until smooth.
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Remove the top part of the double boiler from the bottom.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup chocolate wafer cookie crumbs, 4 tbsp. unsalted butter, melted, 2 lb. bittersweet chocolate, finely chopped, 2 cups heavy cream, and more.
Yes, Fudge Truffle Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.