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Chocolate Fudge Truffle Cheesecake Recipe

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★★★★★

4.9 from 105 reviews

This decadent Chocolate Fudge Truffle Cheesecake features a rich chocolate crust, a smooth bittersweet chocolate cream cheese filling, and a silky semi-sweet chocolate ganache topping. Perfectly baked to a creamy, fudgy consistency, this dessert is finished with chocolate curls and a drizzle of chocolate syrup, making it an indulgent treat for chocolate lovers.

Ingredients

Scale

Crust

  • 1 cup graham crackers (crushed)
  • 1/3 cup granulated sugar
  • 1/4 cup baking cocoa
  • 1/4 cup melted butter

Cheesecake Filling

  • 12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
  • 24 oz cream cheese (room temperature)
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tablespoons baking cocoa powder (Ghirardelli)
  • 5 large eggs
  • 3/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Ganache Topping

  • 6 oz semi-sweet chocolate bar (for ganache + shavings)
  • 2/3 cup heavy whipping cream
  • 2 tablespoons butter (melted)

Garnish

  • Reddi-Wip (for garnish)
  • chocolate syrup (for garnish)

Instructions

  1. Preheat Oven and Prepare Ingredients: Preheat your oven to 325℉. Gather all your tools and ingredients so they are ready and within reach for the recipe.
  2. Prepare the Crust: Place one sleeve of graham crackers into a plastic freezer bag (approximately 1 cup crushed). Crush finely using a rolling pin. Melt the butter in the microwave for 20-30 seconds. In a bowl, mix graham cracker crumbs, granulated sugar, and baking cocoa. Stir in the melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Melt Bittersweet Chocolate: Set up a double boiler by filling the bottom pot with 1/3 water and bringing it to a boil over medium heat. Turn off the heat and place the bittersweet chocolate chips in the top portion of the boiler. Stir occasionally until fully melted. Set aside.
  4. Make the Cheesecake Filling: Place softened cream cheese into a food processor and pulse for about 90 seconds until smooth, scraping down the sides as needed. Add both sugars and cocoa powder, then pulse again until smooth and combined. Add eggs, heavy cream, and vanilla extract; mix for 20 seconds until combined. Pour in the melted bittersweet chocolate and pulse for 20-30 seconds to blend thoroughly.
  5. Assemble and Bake: Scrape the filling into the prepared crust in the springform pan. Place the pan in the center of the preheated oven and bake for 75-80 minutes. The cheesecake will be set but slightly jiggly in the center. It will firm up as it cools.
  6. Cool and Chill: Run a knife around the edges to loosen the cheesecake. Cool it completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or foil and chill in the refrigerator for 4 to 6 hours before removing the pan.
  7. Prepare Ganache: Heat the heavy cream and butter in a microwave-safe bowl for 60-90 seconds until butter melts. Break the semi-sweet chocolate bar into small pieces and add to the hot cream mixture. Let sit for 1 minute, then stir slowly until smooth and fully melted. Allow ganache to cool to room temperature.
  8. Top Cheesecake: Pour the ganache evenly over the chilled cheesecake. Optionally, use a grater or peeler to shave leftover chocolate into curls and sprinkle over the ganache.
  9. Set Ganache: Let the ganache set for about an hour at room temperature.
  10. Serve: Slice the cheesecake using a sharp, thin-bladed knife, wiping the blade with a paper towel between cuts for clean slices. Plate the slices with a drizzle of chocolate syrup and a dollop of Reddi-Wip on top for garnish.

Notes

  • Ensure cream cheese is fully softened for a smooth filling without lumps.
  • Do not overbake the cheesecake; a slight jiggle in the center is ideal for perfect texture after cooling.
  • When crushing graham crackers, place them in a sealed bag and use a rolling pin or heavy object to crush evenly without mess.
  • Cooling the ganache to room temperature before pouring prevents it from melting the cheesecake surface.
  • Use a springform pan for easy removal without damaging the cheesecake edges.
  • Chilling the cheesecake thoroughly for several hours improves flavor and texture.

Keywords: Chocolate Fudge Truffle Cheesecake, chocolate cheesecake, fudgy cheesecake, chocolate ganache, dessert, baking, creamy cheesecake

Find it online: https://www.cheftara.com/chocolate-fudge-truffle-cheesecake-recipe/