Chocolate Fudge Truffle Cheesecake is a delightful dessert that brings together the creaminess of cheesecake and the richness of chocolate in a perfect blend. This treat features a crumbly chocolate graham cracker crust, a luscious cheesecake filling, and a glossy chocolate ganache on top. It’s ideal for any special occasion or whenever you crave something sweet and indulgent. The combination of flavors and textures makes this cheesecake truly irresistible.
Its dense and creamy nature, paired with the intense chocolate flavor, is sure to impress your family and friends. Whether it’s a birthday, holiday, or just a weekend treat, this cheesecake will stand out as a showstopper. Plus, once you master the basic technique, you can customize it with different toppings or variations. Get ready to dive into a slice of heaven with this rich and satisfying dessert!
Why Make This Recipe
Making Chocolate Fudge Truffle Cheesecake is a great choice for those who love chocolate and creamy desserts. This recipe is not only delicious but also straightforward. The steps are easy to follow, making it approachable for bakers of all skill levels. It’s perfect for impressing guests or treating yourself. As you put it together, you’ll enjoy the process of creating something special that everyone will cherish. Plus, the satisfaction you get from baking a dessert like this is unbeatable!
How to Make Chocolate Fudge Truffle Cheesecake
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
Directions
Preheat the oven to 350°F (175°C). In a bowl, mix together chocolate graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a springform pan. In a large bowl, beat softened cream cheese until smooth. Add sour cream and heavy cream; mix until creamy. Gradually add cocoa powder and granulated sugar until fully combined. Incorporate eggs one at a time on low speed, ensuring each is mixed before adding the next. Pour the filling into the prepared crust and bake for 55-65 minutes until slightly jiggly in the center. Turn off the oven and let cool inside with the door ajar for one hour. For the ganache, heat heavy cream until simmering, pour over chopped dark chocolate, let sit for five minutes, then stir until smooth. Spread ganache over cooled cheesecake and refrigerate for at least four hours or overnight before slicing and serving chilled.
How to Serve Chocolate Fudge Truffle Cheesecake
Serve your Chocolate Fudge Truffle Cheesecake chilled to enhance its smooth texture. It’s great on its own but can be garnished with whipped cream, chocolate shavings, or fresh berries for an extra touch. Place slices on dessert plates, and enjoy with a cup of coffee or tea for a comforting pairing.
How to Store Chocolate Fudge Truffle Cheesecake
To store your cheesecake, cover it with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to five days. If you need to store it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and then in aluminum foil. Thaw them in the refrigerator when you’re ready to enjoy.
Tips to Make Chocolate Fudge Truffle Cheesecake
Use room temperature ingredients for the best texture, especially the cream cheese and eggs. Be careful not to overmix the batter to avoid a dense cheesecake. It’s also helpful to let the cheesecake cool slowly in the oven. This helps minimize cracks on the surface. Lastly, let the ganache cool slightly before pouring it over the cheesecake to prevent it from melting the filling.
Variation
If you want to switch things up, try adding flavored extracts like vanilla or almond to the cheesecake batter. Adding finely chopped nuts or a layer of fruit, such as cherries or strawberries, can also give your cheesecake a twist. You could also use different types of chocolate for the ganache, such as white or milk chocolate.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance and stored in the fridge, making it a great option for parties.Can I freeze Chocolate Fudge Truffle Cheesecake?
Yes, you can freeze it by wrapping it well. Just thaw in the refrigerator before serving.What can I use instead of sour cream?
Greek yogurt can be used as a substitute for sour cream in this recipe.How do I know when the cheesecake is done?
The cheesecake should be slightly jiggly in the center. It will continue to set as it cools.Can I add toppings to the cheesecake?
Absolutely! You can add whipped cream, fruit, or chocolate shavings as toppings for extra flavor and decoration.
Chocolate Fudge Truffle Cheesecake
A delightful dessert combining creamy cheesecake with rich chocolate, featuring a chocolate graham cracker crust and a glossy ganache on top. Perfect for special occasions or satisfying sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together chocolate graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat softened cream cheese until smooth.
- Add sour cream and heavy cream; mix until creamy.
- Gradually add cocoa powder and granulated sugar until fully combined.
- Incorporate eggs one at a time on low speed, ensuring each is mixed before adding the next.
- Pour the filling into the prepared crust and bake for 55-65 minutes until slightly jiggly in the center.
- Turn off the oven and let cool inside with the door ajar for one hour.
- For the ganache, heat heavy cream until simmering, pour over chopped dark chocolate, let sit for five minutes, then stir until smooth.
- Spread ganache over cooled cheesecake and refrigerate for at least four hours or overnight before slicing and serving chilled.
Notes
For the best texture, use room temperature ingredients. Avoid overmixing to prevent a dense cheesecake. Let the ganache cool slightly before pouring to maintain the filling’s integrity.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg