Description
This decadent Chocolate Fudge Truffle Cheesecake features a rich chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a luscious fudge topping. Finished with whipped cream and chocolate shavings, it’s the perfect indulgent dessert for chocolate lovers.
Ingredients
Scale
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 oz semi-sweet chocolate, melted and cooled
For the fudge topping:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
For decoration:
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter to prepare for the crust.
- Prepare the crust mixture: In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated and the texture resembles wet sand.
- Form and bake the crust: Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake the crust for 10 minutes, then remove from oven and let it cool completely.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese using an electric mixer at medium speed until smooth and creamy, about 2-3 minutes.
- Add sugar and vanilla: Gradually incorporate the granulated sugar while continuing to beat, then mix in the vanilla extract until fully combined.
- Incorporate eggs: Add the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth batter.
- Fold in melted chocolate: Gently fold the cooled, melted semi-sweet chocolate into the batter until uniformly mixed.
- Fill the crust: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula for an even surface.
- Bake the cheesecake: Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Cool completely: Remove the cheesecake from the oven, allow it to cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the fudge topping: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir constantly until the mixture is smooth and glossy.
- Apply fudge topping: Let the fudge topping cool to room temperature before pouring and spreading it evenly over the chilled cheesecake.
- Decorate: Garnish the cheesecake with whipped cream and chocolate shavings or a dusting of cocoa powder for an elegant finish.
- Serve: Slice the cheesecake and serve chilled, savoring the rich layers of chocolate and creamy texture.
Notes
- Use room temperature cream cheese to ensure a smooth cheesecake batter without lumps.
- Allow the melted chocolate to cool before adding to the batter to prevent scrambling the eggs.
- Using a springform pan makes removing the cheesecake easier and cleaner.
- For best texture, avoid overbaking; the center should remain slightly jiggly when done.
- Refrigerate the cheesecake overnight for the best flavor and firm texture.
- Feel free to substitute semi-sweet chocolate with dark or milk chocolate according to your sweetness preference.
