Chocolate Fudge Truffle Cheesecake Recipe

Introduction

This Chocolate Fudge Truffle Cheesecake is a rich and velvety dessert that combines the creamy texture of classic cheesecake with the intense flavor of chocolate fudge. Perfect for special occasions or any time you want a decadent treat, this recipe is sure to satisfy chocolate lovers.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a springform pan to form the crust.
3. Step 3: Beat the cream cheese in a large bowl until smooth and creamy. Add the sour cream and heavy cream, mixing until fully combined.
4. Step 4: Gradually add the cocoa powder and sugar to the mixture, stirring well to incorporate the chocolate flavor evenly.
5. Step 5: Add the eggs one at a time, mixing on low speed after each addition until the filling is smooth and uniform.
6. Step 6: Pour the cheesecake filling over the prepared crust and bake for 55 to 65 minutes. The center should still be slightly jiggly when done.
7. Step 7: Once baked, turn off the oven and leave the cheesecake inside with the door cracked open for one hour to cool gradually.
8. Step 8: Prepare the ganache by pouring hot cream over chopped dark chocolate, stirring until smooth and glossy.
9. Step 9: Spread the ganache evenly over the cooled cheesecake and refrigerate for at least four hours, or until fully set, before serving.

Tips & Variations

• Use a water bath while baking to prevent cracks and ensure even cooking of the cheesecake.
• For an extra fudgy texture, add a handful of mini chocolate chips to the filling before baking.
• Try substituting the chocolate graham crackers with regular graham crackers or Oreo crumbs for a different crust flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let the cheesecake come to room temperature, then enjoy chilled or gently warmed if preferred. Avoid freezing as it may affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder will work fine, though it may alter the flavor slightly. Dutch-processed cocoa is less acidic and tends to yield a smoother, richer taste.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake in a water bath and allow it to cool gradually inside the oven with the door ajar. Also, avoid overmixing the batter and don’t overbake the cheesecake.

Chocolate Fudge Truffle Cheesecake Recipe

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★★★★★

4.5 from 68 reviews

This decadent Chocolate Fudge Truffle Cheesecake combines a rich chocolate graham cracker crust with a creamy, fudgy chocolate filling, topped with a luscious dark chocolate ganache. Baked to perfection and chilled for a smooth texture, this dessert is perfect for chocolate lovers seeking an indulgent treat.

• Author: Joe
• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• Additional ¾ cup granulated sugar (used in filling)

Ganache

• Hot cream (quantity not specified, approximately ½ cup)
• Chopped dark chocolate (quantity not specified, approximately 6 oz)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
2. Prepare Crust: In a bowl, mix the chocolate graham cracker crumbs, melted butter, and ¾ cup granulated sugar. Press this mixture firmly into the bottom of a springform pan, forming an even crust layer.
3. Beat Cream Cheese: Using a mixer, beat the softened cream cheese until completely smooth and creamy, removing any lumps.
4. Add Dairy: Gradually add the sour cream and heavy cream to the cream cheese, mixing until the mixture is smooth and homogeneous.
5. Incorporate Cocoa and Sugar: Slowly mix in the cocoa powder and an additional ¾ cup granulated sugar until well combined and smooth.
6. Add Eggs: Add the eggs one at a time on a low speed to the mixture, ensuring each is fully incorporated before adding the next.
7. Fill Crust and Bake: Pour the filling over the prepared crust in the springform pan. Bake in the preheated oven for 55 to 65 minutes until the center is slightly jiggly but mostly set.
8. Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door ajar for one hour. This helps prevent cracking by cooling it gradually.
9. Prepare Ganache: Pour hot cream over chopped dark chocolate in a bowl. Stir until the chocolate is fully melted and smooth, creating the ganache.
10. Apply Ganache and Chill: Spread the ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least four hours to allow it to set completely before serving.

Notes

• Ensure cream cheese is fully softened for a smooth filling.
• Press crust firmly to prevent it from crumbling when slicing.
• The slightly jiggly center when baking indicates the cheesecake is perfectly cooked to a fudgy texture.
• Cooling the cheesecake gradually in the oven prevents cracking.
• For best results, chill the cheesecake overnight.
• Ganache cream and chocolate quantities can be adjusted depending on desired thickness.

Keywords: Chocolate Fudge Truffle Cheesecake, Chocolate Cheesecake, Fudge Cheesecake, Chocolate Ganache, Dessert, Cheesecake Recipe