Description
Indulge in this rich and creamy Chocolate Fudge Truffle Cheesecake, featuring a chocolate cookie crumb crust, a luscious semi-sweet chocolate-infused cheesecake filling, and a decadent homemade fudge topping. Perfectly baked to achieve a smooth, slightly jiggly center and finished with whipped cream and chocolate shavings, this dessert is a chocolate lover’s dream.
Ingredients
Scale
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 oz semi-sweet chocolate, melted and cooled
For the fudge topping:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
For decoration:
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter to ensure the cheesecake releases easily after baking.
- Make the crust mixture: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are well coated and the mixture resembles wet sand, creating a solid base for the cheesecake.
- Form and bake crust: Press the crumb mixture firmly into the bottom of the prepared springform pan, distributing it evenly to form a compact layer. Bake for 10 minutes, then remove from the oven and allow to cool completely to set the crust.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy, about 2-3 minutes, ensuring no lumps remain.
- Add sugar and vanilla: Gradually add the granulated sugar while continuing to beat, then mix in the vanilla extract to enhance the flavor of the cheesecake filling.
- Incorporate eggs: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to create a smooth and homogenous batter without overmixing.
- Fold in chocolate: Gently fold in the melted and cooled semi-sweet chocolate until it is fully incorporated, giving the filling a rich chocolate flavor and smooth texture.
- Pour filling into crust: Pour the prepared cheesecake batter over the cooled crust in the springform pan. Smooth the top gently with a spatula to create an even surface for baking.
- Bake cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly, which ensures creamy texture after cooling.
- Cool in oven: Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to avoid cracks from sudden temperature changes.
- Chill cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight to fully set and develop flavors.
- Prepare fudge topping: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat immediately to prevent scorching, then add the chopped chocolate and unsalted butter. Stir until the mixture is smooth and glossy.
- Cool and spread fudge: Let the fudge topping cool to room temperature, then pour it evenly over the chilled cheesecake. Use a spatula to gently spread it for a smooth finish.
- Decorate cheesecake: Garnish the top of the cheesecake with whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder for an elegant presentation.
- Serve: Slice the cheesecake and serve chilled, savoring the rich layers of creamy chocolate goodness and fudgy topping.
Notes
- Using a springform pan is crucial for easy removal of the cheesecake without damaging its shape.
- Allow the melted chocolate to cool before folding it into the batter to prevent curdling or cooking the eggs prematurely.
- Cracking the oven door during cooling helps prevent cracks on the cheesecake surface by gradually lowering the temperature.
- Chilling the cheesecake overnight improves texture and flavor development.
- The fudge topping should be cooled before adding to ensure it doesn’t melt into the cheesecake and maintains a thick, glossy texture.
