Chocolate Fudge Truffle Cheesecake
This ultra-decadent cheesecake combines a rich chocolate crust, creamy chocolate cheesecake filling, and a luscious ganache topping. Perfect for true chocolate lovers!
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
Instructions:
1. Preheat the Oven:
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, stir occasionally until melted, and 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 let it 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 sit for 1 minute, then stir until the chocolate is fully melted.
Let the ganache 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.
Enjoy this indulgent dessert that serves 16-20!