Description
Rich chocolate fudge truffle cheesecake offers pure indulgence with creamy layers of intense flavor. Chocolate lovers will savor each luxurious bite of this heavenly dessert that promises satisfaction.
Ingredients
Scale
- 24 oz (680 g) cream cheese
- 12 oz (340 g) bittersweet chocolate chips (Ghirardelli brand)
- 5 large eggs
- 1 cup granulated sugar
- ¾ cup heavy whipping cream
- 6 oz (170 g) semi-sweet chocolate bar
- ⅔ cup heavy whipping cream
- 1 cup graham crackers (crushed)
- ¼ cup brown sugar
- ¼ cup baking cocoa
- 3 tbsps baking cocoa powder (Ghirardelli)
- 2 tsps vanilla extract
- ¼ cup melted butter
- 2 tbsps butter (melted)
- Reddi-Wip
- Chocolate syrup
Instructions
- Crust Preparation: Pulverize graham crackers with cocoa, sugar, and melted butter, pressing firmly into a springform pan’s base to create a sturdy foundation.
- Cream Cheese Fusion: Blend cream cheese until ultracreamy, gradually incorporating cocoa, sugars, and eggs to develop a luxurious, homogeneous mixture.
- Chocolate Transformation: Melt chocolate chips using a double boiler, creating a glossy liquid that will intensify the cheesecake’s chocolate profile.
- Batter Assembly: Fold molten chocolate into the cream cheese mixture, ensuring uniform distribution and a velvety, decadent texture.
- Baking Process: Position the filled pan in a preheated 325°F oven, baking for 75-80 minutes until the center achieves a delicate, slightly trembling consistency.
- Cooling and Setting: Allow cheesecake to cool on a wire rack, then refrigerate for 4-6 hours to solidify and meld flavors into a dense, creamy masterpiece.
- Ganache Finale: Create a luxurious topping by heating cream and butter, then enveloping chocolate pieces to form a glossy glaze.
- Presentation: Cascade ganache over the chilled cheesecake, garnishing with chocolate curls, a whisper of whipped cream, and a provocative chocolate syrup drizzle.
Notes
- Crust Compression Technique: Press graham cracker mixture firmly and evenly to prevent crumbling and ensure a solid, stable base for the cheesecake.
- Chocolate Melting Mastery: Use a double boiler to melt chocolate chips gently, preventing scorching and maintaining a smooth, glossy texture.
- Baking Precision Point: Maintain consistent 325°F oven temperature and watch for a slightly trembling center to achieve the perfect creamy consistency without overbaking.
- Cooling and Chilling Strategy: Allow the cheesecake to cool slowly at room temperature, then refrigerate for 4-6 hours to develop rich flavors and prevent surface cracking.
- Prep Time: 25 minutes
- Cook Time: 75-80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 483
- Sugar: 37 g
- Sodium: 220 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg