Chocolate Truffle Cheesecake
Indulge in the ultimate dessert experience with this decadent Chocolate Truffle Cheesecake, a show-stopping masterpiece perfect for chocolate lovers. Featuring a rich and velvety cheesecake filling made with smooth cream cheese, melted semisweet chocolate, and a hint of vanilla, this dessert rests on a buttery chocolate cookie crust for the perfect crunch. Baked with a water bath for a luxuriously creamy texture and topped with a luscious layer of dark chocolate ganache, this treat is as elegant as it is irresistible. Ideal for special occasions or satisfying your chocolate cravings, this crowd-pleasing dessert is sure to impress with its flawless presentation and melt-in-your-mouth richness.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 8 ounces Semisweet chocolate, chopped
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup Heavy cream
- 6 ounces Dark chocolate, chopped (for ganache)
Instructions
Preheat your oven to 325°F (163°C). Wrap a 9-inch springform pan with aluminum foil to prevent water from seeping in during the baking process.
Place the chocolate sandwich cookies in a food processor and pulse until finely ground. Mix the ground cookies with the melted butter and press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely.
Melt the semisweet chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave in 20-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix to combine. Gradually beat in the melted chocolate until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and run a knife around the edges to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped dark chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading it evenly over the top. Allow it to set for 15-20 minutes in the refrigerator.
Release the cheesecake from the springform pan, slice, and serve. Enjoy your decadent Chocolate Truffle Cheesecake!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 41.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
