Super Rich Fudge Truffle Cheesecake
Submitted by Witchey2
Super rich fudge truffle cheesecake: chocolate wafer crust, two pounds of dark chocolate ganache folded into a vanilla cream cheese filling, and piped truffles on top. A serious chocolate showpiece.
YIELD
16 servingsPREP
45 minCOOK
15 minREADY
1 hrsThis is a dessert built for chocolate obsessives. The recipe layers three distinct chocolate elements onto a single cheesecake: a chocolate wafer cookie crust, a filling enriched with two pounds of bittersweet chocolate ganache, and piped truffles on top finished with white chocolate and cocoa dusting. The result is something between a dense fudge tart and a classic baked cheesecake.
The ganache is the workhorse of this recipe. Two pounds of finely chopped bittersweet chocolate melted with heavy cream into a smooth, glossy emulsion. The recipe smartly divides the ganache into three uses: two cups for the filling, one cup chilled for piping truffles, and the rest set aside at room temperature for glazing or smoothing.
The foil-lined cardboard base is worth doing as the recipe describes. It gives the finished cheesecake a clean, even bottom and makes lifting the cake off the springform pan easy. Skip it and you’ll fight to release the cake without damaging the crust.
The cornstarch in the filling is unusual but smart. It stabilizes the eggs and prevents the dense ganache-and-cream-cheese mixture from cracking during the bake. Whisk it into the cold cream until perfectly smooth before adding to the rest.
Chef Tips
- Use high-quality bittersweet or semi-sweet chocolate (60 to 70 percent). The chocolate is the dominant flavor; cheap chocolate makes a flat-tasting cheesecake.
- Bring the cream cheese and eggs to room temperature. Cold ingredients streak and lump.
- Bake in a water bath. Two pounds of chocolate makes this cake dense and prone to cracking. A water bath prevents that.
- Cool slowly and refrigerate overnight before slicing. Cuts cleanest after a full chill.
Variations
- Add a tablespoon of espresso powder to the ganache for a mocha leaning.
- Use Oreos instead of plain chocolate wafers for a more accessible crust.
- Drizzle with salted caramel sauce in addition to the white chocolate for a decadent finish.
Ingredients
Directions
Make the chocolate crust: Position a rack in the lower third of the oven and preheat to 325℉ (160℃).
Remove the sides from a 10-by-3-inch springform pan.
Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges Carefully attach the side of the pan so you do not tear the foil .
Wrap the foil overhang halfway up the outside of the pan. (Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from the pan.)
In a small bowl, stir together the cookie crumbs and melted butter, stirring until well combined.
Press the mixture evenly over the bottom of the prepared pan.
Refrigerate the crust while you prepare the ganache and filling.
Make the ganache: Place the chocolate in a medium bowl.
In a small saucepan set over medium heat, bring the cream to a gentle boil.
Pour the hot cream over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate.
Whisk until smooth.
Measure out 2 cups of the ganache for the cake filling and set aside.
Measure out 1 cup of the ganache for the chocolate truffles, cover and refrigerate until firm enough to pipe.
Cover the remaining ganache and set aside at room temperature.
Make the filling: Place the cornstarch in a small bowl.
Gradually whisk in the cream and the vanilla, and whisk until smooth.
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