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Chocolate Truffle Cheesecake

Photo by Art Guyer

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                                                                     * Exported from MasterCook *

                                                                     Chocolate Truffle Cheesecake

Recipe By :  Cuisine Magazine
Serving Size :  16 Preparation Time :0:00
Categories :  Cakes, Cupcakes & Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sleeves chocolate graham crackers -- 19 crackers
1 tablespoon sugar
1 pinch table salt
1 stick unsalted butter -- melted (8 tablespoons)
12 ounces bittersweet bar chocolate -- chopped
2 tablespoons unsalted butter
2 teaspoons instant espresso powder
1 pound cream cheese -- softened
1 cup sugar
3 eggs
1 cup heavy cream -- whipped
2 teaspoons vanilla extract
1/2 cup heavy cream
4 ounces semisweet chocolate chips -- 3/4 cup
1 cup red raspberries -- optional
2 tablespoons white chocolate curls -- optional

Preheat oven to 325F.

For the crust, process graham crackers, sugar, and salt in a food processor until fine. (I used salted butter and skipped the added salt.) Drizzle in melted butter and process until combined. Press crumbs into the bottom and up sides of a 9-inch springform pan using the back of a tablespoon. Bake crust 10 minutes; remove and set aside.

For the cheesecake, melt chocolate with 2 tablespoons butter and espresso powder (I used instant coffee) in a double boiler; set aside to cool slightly.

Beat cream cheese and sugar in a stand mixer or in a large bowl with a hand mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a time, mixing well after each addition. Add melted chocolate mixture to batter and beat until combined.

Gently fold whipped cream and vanilla into batter with a spatula just until there are no streaks. Pour into crust; bake until edges are set but center is still jiggly, 40 - 45 minutes. Turn oven off; leave cheesecake in oven with door closed for an additional 30 minutes. Remove cheesecake from oven. Cool completely; cover and chill at least 4 hours, or overnight.

For the ganache, heat 1/2 cup cream in a microwave in a heat-proof bowl on high until boiling, 1 - 2 minutes. Add chocolate chips and let sit 2 minutes, then stir until smooth. Cool ganache, 5 minutes. Drizzle cheesecake with ganache, then top with fresh raspberries and chocolate curls, if desired.

To cut cheesecake, remove sides from pan, then slice with a sharp knife dipped in hot water and whipped dry before each slice.

Description:  "This cheesecake, with its filling like a fine chocolate truffle, will bring people to their knees. Every bite is creamy, chocolaty, and worth the calories."

Source:  "Cuisine Magazine, February 2012"

Per Serving (excluding unknown items): 340 Calories; 28g Fat (73.1% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

NOTES : Use a good-quality chocolate for this recipe. For the best flavor and texture, remove the cheesecake from the refrigerator 30 minutes before you plan to serve it.

Made by Art Guyer for Doris' birthday, June 5, 2012. Even with only a pound of cream cheese, this recipe is velvety smooth and dense. Everyone has had seconds.

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