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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
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
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