Chocolate Fudge Truffle Cheesecake Recipe
Introduction
Indulge in the rich and creamy delight of Chocolate Fudge Truffle Cheesecake. This decadent dessert combines a chocolate graham cracker crust with a luscious, fudgy cheesecake filling, perfect for special occasions or any time you crave a chocolate treat.
Ingredients
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- ½ cup cocoa powder
- 3 large eggs
- For ganache: hot cream and chopped dark chocolate (quantities as desired)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Combine the chocolate graham cracker crumbs, melted butter, and ¾ cup granulated sugar in a bowl. Press the mixture evenly into the bottom of a springform pan to form the crust.
- Step 3: Beat the softened cream cheese until smooth. Add the sour cream and heavy cream, mixing until creamy and well combined.
- Step 4: Gradually add the cocoa powder and remaining sugar to the cream cheese mixture, stirring until fully blended.
- Step 5: Add the eggs one at a time, mixing on low speed after each addition until the mixture is smooth and uniform.
- Step 6: Pour the cheesecake filling over the crust and bake for 55 to 65 minutes, until the center is slightly jiggly but set.
- Step 7: Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gradually.
- Step 8: Prepare the ganache by pouring hot cream over chopped dark chocolate and stirring until smooth. Spread the ganache evenly over the cooled cheesecake.
- Step 9: Refrigerate the cheesecake for at least four hours before serving to allow it to set properly and develop flavor.
Tips & Variations
- For a more intense chocolate flavor, use high-quality Dutch-processed cocoa powder.
- Substitute the chocolate graham cracker crumbs with crushed chocolate cookies for a different crust texture.
- Top with fresh berries or a sprinkle of sea salt on the ganache for added contrast.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, let it come to room temperature for about 30 minutes for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake benefits from chilling for several hours or overnight, which helps the flavors develop and the texture to firm up perfectly.
What can I use instead of sour cream?
You can substitute sour cream with an equal amount of Greek yogurt or crème fraîche for a similar tangy richness.
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Chocolate Fudge Truffle Cheesecake Recipe
- Total Time: 5 hours 25 minutes (including chilling)
- Yield: 12 servings 1x
Description
This rich and decadent Chocolate Fudge Truffle Cheesecake combines a smooth, creamy chocolate filling with a buttery graham cracker crust and a luscious ganache topping. Perfect for chocolate lovers seeking a luxurious dessert that’s both visually stunning and irresistibly delicious.
Ingredients
Crust
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
Filling
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- ½ cup cocoa powder
- 3 large eggs
Ganache
- 4 oz dark chocolate, chopped (estimated for ganache)
- ½ cup heavy cream, hot (estimated for ganache)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare crust: In a bowl, combine the chocolate graham cracker crumbs, melted butter, and ¾ cup sugar. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Beat cream cheese: Using a mixer, beat the softened cream cheese until smooth and creamy to ensure no lumps remain, forming the base of your filling.
- Add dairy: Gradually add the sour cream and heavy cream to the cream cheese and continue mixing until the mixture is completely creamy and uniform.
- Mix cocoa and sugar: Gradually incorporate the cocoa powder into the creamy mixture along with additional sugar if needed, mixing thoroughly for rich chocolate flavor.
- Add eggs: Add the eggs one at a time to the mixture on low mixer speed to prevent overbeating, mixing until just combined after each addition.
- Pour and bake: Pour the chocolate filling over the prepared crust and bake for 55-65 minutes until the center is slightly jiggly but mostly set, indicating perfect cheesecake texture.
- Cool cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about one hour to prevent cracking and set the filling gradually.
- Prepare ganache: Pour hot heavy cream over chopped dark chocolate in a bowl and stir until the mixture is smooth and glossy, forming the ganache topping.
- Top and chill: Spread the ganache evenly over the cooled cheesecake and refrigerate the entire cheesecake for at least four hours or until fully chilled before serving for the best texture and flavor.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Do not overmix after adding eggs to maintain cheesecake texture.
- Cooling cheesecake slowly in the oven prevents cracks.
- Chilling time is essential for setting the ganache and dense filling.
- Use a springform pan for easy removal of the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cheesecake, fudge cheesecake, truffle cheesecake, chocolate dessert, creamy cheesecake, cheesecake recipe
