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Chocolate Fudge Truffle Cheesecake Recipe

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★★★★★

4.7 from 86 reviews

This decadent Chocolate Fudge Truffle Cheesecake combines rich bittersweet chocolate with a creamy, smooth cheesecake filling on a cocoa-infused graham cracker crust. Finished with a luscious semi-sweet chocolate ganache and delicate chocolate shavings, this dessert is perfect for chocolate lovers looking for an indulgent treat with a smooth, velvety texture.

Ingredients

Scale

Crust

  • 1 cup graham crackers, crushed
  • 1/3 cup granulated sugar
  • 1/4 cup baking cocoa
  • 1/4 cup melted butter

Cheesecake Filling

  • 12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tablespoons baking cocoa powder (Ghirardelli)
  • 5 large eggs
  • 3/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Ganache and Garnish

  • 6 oz semi-sweet chocolate bar (for ganache + shavings)
  • 2/3 cup heavy whipping cream

Instructions

  1. Prepare the crust: In a medium bowl, combine the crushed graham crackers, 1/3 cup granulated sugar, 1/4 cup baking cocoa, and melted butter. Mix thoroughly until the mixture holds together when pressed. Press the mixture evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator while you prepare the filling.
  2. Melt the bittersweet chocolate: Using a double boiler or microwave in 30-second intervals, gently melt the 12 oz of bittersweet chocolate chips until smooth. Set aside to cool slightly.
  3. Mix the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until creamy and smooth. Gradually add 1 cup granulated sugar, 1/4 cup brown sugar, and 3 tablespoons baking cocoa powder, mixing well after each addition. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the melted bittersweet chocolate, 3/4 cup heavy whipping cream, and 2 teaspoons vanilla extract. Mix until you have a smooth, homogenous batter.
  4. Assemble and bake: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake in a preheated oven at 325°F (163°C) for about 55-65 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking.
  5. Prepare the ganache: Chop the 6 oz semi-sweet chocolate bar finely and place in a heat-safe bowl. In a small saucepan, heat the 2/3 cup heavy whipping cream until just simmering. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir gently until smooth and glossy.
  6. Chill and garnish: Remove the cheesecake from the oven and cool completely at room temperature. Once cool, pour the ganache evenly over the top, allowing some to drip down the sides if desired. Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, shave additional chocolate from the semi-sweet bar and sprinkle on top for garnish.
  7. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake with a hot, clean knife for neat slices. Enjoy your rich, fudgy chocolate truffle cheesecake!

Notes

  • Use high-quality Ghirardelli chocolate for optimal flavor and texture.
  • Make sure cream cheese is at room temperature for a smooth filling without lumps.
  • Do not overbake the cheesecake; the center should still have a slight jiggle for a creamy texture.
  • Allow the cheesecake to cool slowly in the oven to prevent cracks.
  • Refrigerating overnight enhances the flavor and consistency.

Keywords: chocolate cheesecake, fudge truffle, chocolate ganache, dessert, creamy cheesecake, rich chocolate dessert

Find it online: https://zestywithzane.com/chocolate-fudge-truffle-cheesecake-recipe/