Chocolate Truffle Cheesecake
What do you get when you combine two favorite sweets — cheesecake and chocolate — into one indulgent dessert? A wonderfully rich, smooth, and irresistible eating experience.
FOR THE CRUST, PROCESS:
FOR THE CHEESECAKE, MELT:
FOR THE GANACHE, HEAT:
For the best flavor and texture, remove the cheesecake from the refrigerator 30 minutes before you plan to serve it.
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 butter and espresso powder in a double boiler; cool slightly.
Beat cream cheese and sugar in a stand 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 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.
To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each slice.
Press crust mixture on the bottom and up the sides of a springform pan with the back of a spoon.
To avoid deflating whipped cream, gently fold it in with a spatula just until no streaks remain.
% Daily Value*
Total Fat 37g 56%
Saturated Fat 22g 110%
Cholesterol 122mg 40%
Sodium 213mg 8%
Carbs 41g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.