Fudge Truffle Cheesecake

Fudge Truffle Cheesecake is a rich and indulgent dessert that combines the creamy texture of cheesecake with the decadence of chocolate truffles. With a luscious chocolate filling and a smooth ganache topping, this cheesecake is perfect for special occasions or when you crave a truly luxurious treat.

Origin of Fudge Truffle Cheesecake

Cheesecake has been enjoyed for centuries, but the fusion of cheesecake with rich chocolate truffle flavors is a more modern twist. Popular in gourmet bakeries, this dessert elevates traditional cheesecake with deep chocolate notes, creating a velvety, melt-in-your-mouth experience.

Why It’s Loved

Fudge Truffle Cheesecake is adored for its ultra-rich texture and intense chocolate flavor. The combination of a crisp chocolate crust, creamy chocolate cheesecake, and glossy ganache makes it irresistible. It’s a show-stopping dessert that satisfies chocolate lovers and cheesecake enthusiasts alike.

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Fudge Truffle Cheesecake

Recipe by RecipeWikki

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

420

kcal

Ingredients

• 2 cups (200g) chocolate cookie crumbs

• 1/4 cup (60g) melted butter

• 3 (8 oz) packages cream cheese, softened

• 1 cup (200g) granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 8 oz (225g) semi-sweet chocolate, melted

• 1/2 cup (120ml) heavy cream

• 1/2 cup (80g) semi-sweet chocolate chips (for ganache)

Directions

• Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
• In a bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then set aside.
• In a large mixing bowl, beat the cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Melt the semi-sweet chocolate and mix into the batter until fully incorporated.
• Pour the batter over the crust and smooth the top.
• Bake for 55-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
• For the ganache, heat the heavy cream until steaming (not boiling) and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
• Spread the ganache over the cooled cheesecake and refrigerate for at least 4 hours before serving.

Notes

• For a smooth cheesecake, ensure all ingredients are at room temperature before mixing