Fudge Truffle Cheesecake 2
Submitted by hawk808
Fudge truffle cheesecake assembly with chocolate ganache filling, hand-rolled cocoa truffle ring and white chocolate drizzle. Bakery-level showstopper dessert.
YIELD
1 CakePREP
40 minCOOK
1 hrsREADY
4 hrsThis is the second half of a serious fudge truffle cheesecake. The crust and ganache are done (see Part 1), and what follows is the baking, the truffle shaping, the frosting, and the final decorating. Plan for a long afternoon. The payoff is a dessert that looks like it came from a pastry case in Paris.
The filling uses ganache folded directly into the cream cheese base, which is why the texture is denser and darker than a standard New York cheesecake. Reserved ganache gets three jobs: some goes in the batter, some coats the outside like a frosting, and the rest gets piped into truffles for the top border.
Cracks in the top are expected. The outer ganache layer covers them, so don’t sweat the aesthetics while it bakes. The slow cooldown (oven off, door propped) gently drops the temperature and minimizes further cracking, which is about all you can control with a dense cheesecake this size.
Pro Tips
- Pipe the truffles with a plain tip, then chill them before rolling. Cold ganache holds its shape; warm ganache smears on your palms.
- Dust your hands with confectioners’ sugar before rolling the truffles. Prevents sticking without changing the final cocoa coat.
- Wipe the knife between slices with a hot, damp towel. Clean cuts reveal the cheesecake’s dense interior and the ganache frosting edge sharply.
Variations
- Roll finished truffles in finely chopped toasted hazelnuts or almonds instead of cocoa powder for a different texture and flavor.
- Flavor the ganache with Grand Marnier, espresso, or dark rum for adult versions.
- Swap white chocolate drizzle for caramel sauce to turn the top into a salted caramel chocolate showpiece.
Ingredients
Directions
In the 4½-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds, until creamy. Gradually add the sugar in a steady stream and beat at medium speed until blended. At low speed, one at a time, add the eggs, beating well after each addition. Slowly beat in the reserved 2 cups of chocolate ganache. Beat in the cornstarch mixture. Pour the filling into the prepared pan and, using a rubber spatula, smooth the top. Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the center is set. (There will probably be cracks in the top of the cheesecake; they will shrink as the cheesecake cools and then will be covered with the ganache frosting.)
Turn off the oven. Prop open the oven door with a wooden spoon and allow the cheesecake to cool in the oven for an hour. Set the cheesecake in the pan on a wire rack and cool completely.
Make the chocolate truffles: Transfer the chilled 1 cup ganache to a pastry bag fitted with a ½-inch plain tip (such as Ateco #6). Pipe l-inch mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze the truffles for 15 to 20 minutes, or until just firm enough to roll. Sift a light dusting of confectioners’ sugar over the truffles.
Lightly coat your palms and fingertips with confectioners’ sugar. With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a round ball. Place the truffle on the baking sheet, and form the remaining truffles into rounds. Refrigerate or freeze for about 10 minutes, just until firm. Roll the truffles in sifted cocoa powder to coat. Refrigerate.
Decorate the cheesecake: Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the springform pan. Remove the side of the pan. Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter. Using a metal cake spatula, spread the reserved room-temperature chocolate ganache evenly over the top and sides of the cheesecake. Place the chocolate truffles around the outside edge of the top of the cheesecake, spacing them evenly.
Melt the white chocolate according to the instructions in the Chocolate Key. Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag pattern over the top of the cheesecake. Refrigerate the cheesecake for at least 6 hours, or overnight, before serving. (The cheesecake can be prepared ahead and refrigerated for up to 5 days.) Remove the cheesecake from the refrigerator 30 minutes before serving. With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped slices, dipping the blade in hot water and wiping it dry after each slice.
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