Chocolate Truffle Cheesecake Recipe


When a craving hits I get out my favorite cook books, magazines, and iPad to find a recipe! This time the craving was cheesecake and the recipe was on the Taste of Home website. Before making a recipe I always check the reviews. This one had all five stars and now I know why. It turned out great, creamy, chocolatey and perfectly sweet.



1-1/2    cups chocolate wafer crumbs (about 27 wafers)
2            tablespoons sugar
1/4        cup butter, melted


1/4      cup semisweet chocolate chips
1/4      cup heavy whipping cream
3          package (8 ounces each) cream cheese, softened
1          cup sugar
1/3     cup baking cocoa, sifted
3         eggs, lightly beaten
1         teaspoon vanilla extract


1-1/2  cup (9 ounces) bittersweet chocolate chips or semisweet chocolate chips
1/4      cup whipping cream
1          teaspoon vanilla extract


Adjust oven rack to lower-middle position and heat oven to 350 degrees.

Place greased 9-inch. springform pan on a double thickness of heavy-duty foil. Secure wrap foil around pan.

In a small bowl, combine wafer crumbs and sugar; stir in melted butter. Press onto the bottom, using bottom of ramekin or dry measuring cup, press crumbs firmly, evenly and 1-1/2 in up the side of prepared pan. Bake for 10 minutes. Cool on wire rack. Reduced heat to 325 degree F.

For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture by hand just until blended. Pour over crust and smooth top with rubber spatula. Set roasting pan on oven rack and pour enough hot tap water into roasting pan to come halfway up sides of springform pan.

Bake for 45-50 minutes or until center is almost set. Transfer springform to a wire rack. Discard foil.

For topping, place chocolate chips in a medium heatproof bowl set over saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl; stir frequently until smooth. Remove from heat. Stir in heavy cream and vanilla; mix well. Spread evenly over top of cheesecake. Cool pan for 10 minutes. Carefully run thin knife around pan to loosen cheesecake and let cool completely on wire rack, about 2 hours. Wrap pan tightly in plastic and refrigerate overnight.

To unmold cheesecake, use thin knife run around pan. Remove sides of pan. Just before serving, garnish with whipped cream or raspberry sauce. Refrigerate leftovers.

NOTE : The best tip for cutting a cake cleanly is to use a hot knife for each cut.
To do this, fill a tall container-a pitcher or vase works well with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.

Yield: 12 servings

Recipe from Taste of Home


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