Chocolate Fudge Truffle Delight (Printable Version)
Rich chocolate truffle cheesecake with fudgy filling, chocolate crust, and smooth ganache topping makes a decadent treat.
# Ingredients:
→ Crust
01 -
120 g graham crackers, finely crushed
02 -
25 g granulated sugar
03 -
15 g unsweetened cocoa powder
04 -
85 g melted salted butter
→ Cheesecake Filling
05 -
170 g bittersweet chocolate chips (preferably Ghirardelli)
06 -
450 g cream cheese, room temperature
07 -
120 g granulated sugar
08 -
45 g brown sugar
09 -
15 g cocoa powder (preferably Ghirardelli)
10 -
4 large eggs
11 -
120 ml heavy whipping cream
12 -
5 ml vanilla extract
→ Ganache Topping
13 -
225 g semi-sweet chocolate bar, broken into pieces
14 -
120 ml heavy whipping cream
15 -
15 g unsalted butter, softened
→ Garnish
16 -
Reddi-Wip, as desired
17 -
Chocolate syrup, for drizzling
# Steps:
01 -
Preheat the oven to 163°C. Arrange all ingredients and tools within easy reach.
02 -
Place graham crackers in a sealed bag and crush finely with a rolling pin. In a small bowl, combine cracker crumbs, granulated sugar, and cocoa powder. Stir in melted butter until evenly mixed. Press mixture firmly into the base of a 23 cm springform pan.
03 -
Fill the bottom of a double boiler with one third water and bring to a boil over medium heat. Place bittersweet chocolate chips in the upper portion and remove from heat. Stir occasionally until chocolate is fully melted.
04 -
Pulse cream cheese in a food processor until smooth, about 90 seconds, scraping sides as needed. Add granulated sugar, brown sugar, and cocoa powder; pulse to combine smoothly. Incorporate eggs, heavy cream, and vanilla extract; mix for 20 seconds. Carefully add melted chocolate and pulse for 20-30 seconds until fully blended and satiny.
05 -
Pour the filling onto the prepared crust and smooth the surface with a spatula. Bake in the center of the oven for 75-80 minutes until edges are set and the center remains slightly jiggly. Remove from oven and run a knife around the pan edges to loosen.
06 -
Allow to cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for 4-6 hours or until fully chilled.
07 -
Heat heavy cream and butter in a microwave-safe bowl for 60-90 seconds until butter is melted. Add semi-sweet chocolate pieces and let stand for 1 minute. Stir gently until chocolate is melted and mixture is smooth. Allow to cool to room temperature.
08 -
Pour ganache evenly over the chilled cheesecake. Optionally, garnish with chocolate curls made from remaining chocolate bar. Let stand for about one hour until ganache is set.
09 -
Slice cheesecake using a sharp, thin-bladed knife, wiping the blade clean between cuts for neat slices. Serve garnished with chocolate syrup swirls and Reddi-Wip as desired.
# Notes:
01 -
Use high-quality ingredients such as Ghirardelli chocolate and real butter for optimal flavor. Cracks in the baked cheesecake top are normal and covered by the ganache.