Description

A luxurious dessert blending creamy chocolate cheesecake with a rich fudge truffle layer and ganache topping, offering an unforgettable indulgence for any special occasion. This ultimate chocolate fudge truffle cheesecake is a decadent treat.

Ingredients

Scale

For the Chocolate Cookie Crust:
1 ¾ cups chocolate sandwich cookie crumbs (filling included)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Silky Smooth Chocolate Cheesecake Filling:
3 (8-ounce) packages full-fat cream cheese, softened
1 ½ cups granulated sugar
¼ cup unsweetened natural cocoa powder, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ cup full-fat sour cream, room temperature
4 large eggs, room temperature
4 ounces good quality semi-sweet chocolate, melted and slightly cooled
For the Decadent Chocolate Truffle Layer:
6 ounces good quality dark chocolate (60-70% cacao), finely chopped
¾ cup heavy cream
2 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
Pinch of sea salt
For the Rich Chocolate Ganache Topping and Garnish:
½ cup heavy cream
4 ounces good quality semi-sweet or dark chocolate, finely chopped
1 tablespoon unsalted butter, optional
Optional garnishes: Chocolate shavings, fresh raspberries, cocoa powder dusting, or small chocolate truffles.

Instructions

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan. In a bowl, combine chocolate cookie crumbs, ¼ cup sugar, and melted butter. Mix until moistened. Press firmly into the bottom of the pan, about ¼ to ½ inch up the sides. Bake for 8-10 minutes. Set aside to cool completely.
Reduce oven temperature to 325°F (160°C). Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil for a water bath.
In a large bowl, beat softened cream cheese on medium speed until completely smooth. Gradually add 1 ½ cups sugar, beating until smooth. Scrape down the bowl. Sift in ¼ cup cocoa powder and salt; mix on low speed. Stir in 1 teaspoon vanilla extract and sour cream.
Add eggs one at a time, beating on low speed after each addition just until combined. Do not overmix. Gently fold in the melted and slightly cooled semi-sweet chocolate until blended.
Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to release air bubbles.
Prepare the chocolate truffle layer: Place 6 ounces dark chocolate in a heatproof bowl. Heat ¾ cup heavy cream in a small saucepan until it simmers. Pour hot cream over chocolate, let sit for 5 minutes. Whisk until smooth. Stir in 2 tablespoons softened butter, 1 teaspoon vanilla extract, and a pinch of salt until incorporated. Let cool slightly.
Carefully place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan, about halfway up the sides of the springform pan.
Transfer the roasting pan with the cheesecake to the oven. Bake for 50-60 minutes, until the edges are set with a slight wobble in the center.
Carefully remove the roasting pan from the oven. Gently pour the prepared chocolate truffle layer evenly over the partially baked cheesecake.
Return the roasting pan to the oven and bake for another 20-30 minutes, until the truffle layer is stable and the cheesecake center still has a slight jiggle.
Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath for 1 hour.
Remove cheesecake from the water bath and foil. Let cool completely on a wire rack at room temperature for 2-3 hours.
Cover loosely with plastic wrap and chill in the refrigerator for a minimum of 6-8 hours, or preferably overnight.
Prepare the ganache: Place 4 ounces semi-sweet or dark chocolate in a bowl. Heat ½ cup heavy cream until simmering. Pour over chocolate, let sit for 5 minutes, then whisk until smooth. Stir in 1 tablespoon butter (if using) for shine. Let cool slightly to a pourable consistency.
Run a knife around the edge of the chilled cheesecake before releasing the springform pan sides. Pour the ganache evenly over the top. Refrigerate for at least 30 minutes to set.
Garnish as desired with chocolate shavings, raspberries, or cocoa powder before serving. Slice with a warm, sharp knife.

Notes

Using room temperature ingredients for the cheesecake filling is crucial for a smooth, lump-free batter.
Do not overmix the cheesecake batter once eggs are added to prevent cracking.
The water bath provides moisture and even baking, essential for a creamy texture and crack-free top.
Slow cooling is vital to prevent drastic temperature changes that can cause the cheesecake to crack.
Allowing the cheesecake to chill for at least 6-8 hours or overnight is necessary for the best texture and flavor development.
Store leftover chocolate fudge truffle cheesecake in an airtight container in the refrigerator for up to 5-7 days. It also freezes well.

Prep Time: 60 Minutes
Cook Time: 80 Minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approx. 500-600 (estimation)
Sugar: Approx. 40-50g (estimation)
Sodium: Approx. 150-200mg (estimation)
Fat: Approx. 35-45g (estimation)
Saturated Fat: Approx. 20-25g (estimation)
Unsaturated Fat: Approx. 15-20g (estimation)
Trans Fat: 0g (estimation)
Carbohydrates: Approx. 45-55g (estimation)
Fiber: Approx. 2-4g (estimation)
Protein: Approx. 8-10g (estimation)
Cholesterol: Approx. 100-120mg (estimation)

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