Monday, February 8, 2010

Chocolate Truffle Cheesecake


I don't know what I would do without chocolate. It makes me so happy most days. This cheesecake is my husband's favorite. It is very dense, really rich, and will leave you incredibly satisfied. The first time I ate it was at a work function (a very long time ago) when I was pregnant with my first baby. I nearly ate the whole cheesecake and just about assaulted my friend Connie for the recipe. I have made it MANY times since. I used to have a really hard time sharing it with anyone besides my husband. That didn't really go over to well with my thighs. Now I make it for functions where I have to share it, always with the hope there will be a few slices left over.

The chocolate cookie crust is divine...really...and I use it for other cheesecakes too.

This is for a 9 inch springform pan.

Preheat oven to 300 degrees F

Crust
1 1/2 vanilla wafer cookies (I use the Nilla Wafers)
1/2 Cup powdered sugar
1/3 - 1/2 Cup Cocoa (Use an exceptionally good brand it makes a difference)
1/3 Cup Melted or softened butter. (When I am in a hurry I just melt it and it turns out great)

Put the wafer cookies into a food processor and pulse until you have crumbs. Put the crumbs into a bowl and add the powdered sugar and cocoa. Mix until well blended and then add in the butter. When they are all blended press evenly into the 9 inch springform pan.

Chocolate Truffle Cheesecake
1 12 ounce bag of Semi-sweet chocolate chips (I use the Ghiradelli or Guittard chips)
1 14 ounce can sweetened condensed milk
4 8 ounce packages of cream cheese
4 eggs
2 teaspoons vanilla extract

Beat the cream cheese in a large mixing bowl until light and fluffy. Slowly beat in the sweetened condensed milk then set aside. Melt the chocolate chips in a double boiler. Slowly beat the melted chocolate into the cream cheese mixture. Add in the vanilla. Beat the eggs in one at a time just until blended.

Pour over prepared chocolate cookie crust. Bake in the oven for 1 hour. You want the center just slightly underbaked. It will continue to cook in the pan after removing it from the oven. Let it cool, and then refrigerate over night or for at least 6 hours. This recipe is best prepared the night before.

Additional topping ideas:
Freshly whipped cream,
Fresh raspberries, or strawberries,
Long shaved strips of dark chocolate,
Sprinkled Cocoa powder, or powdered sugar



2 comments:

M and E said...

This was soooooo good! Thanks for sharing the recipe!

Meg said...

I can testify that this is truly divine.