Description
Rich layers of chocolate sing through this chocolate fudge truffle cheesecake straight from an Italian kitchen. Creamy filling nestled on a chocolate crust delivers pure indulgence with each silky slice.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 4 large eggs
- 8 ounces (227 grams) semi-sweet chocolate
- 1 cup chocolate graham cracker crumbs
Supporting Ingredients:
- ½ cup heavy cream (for filling)
- ½ cup heavy cream (for ganache)
- ½ cup sour cream
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar (for filling)
- ¼ cup granulated sugar (for crust)
Binding/Preparation Ingredients:
- ¼ cup unsalted butter, melted
Instructions
- Crush 1 cup chocolate graham crackers and mix with ¼ cup granulated sugar. Pour in ¼ cup melted unsalted butter and combine until your mixture feels like damp sand. Press firmly into a 9-inch springform pan.
- Preheat your oven to 325°F (163°C). Bake the crust for 10 minutes, then remove and let cool completely while preparing the filling.
- Beat 24 oz softened cream cheese in a large bowl until absolutely smooth. Add 1 cup granulated sugar and ¼ cup cocoa powder, mixing thoroughly.
- Incorporate ½ cup sour cream and ½ cup heavy cream into your mixture. Blend gently to maintain a silky texture.
- Add 4 large eggs one at a time, stirring minimally after each addition. Your goal is a uniform, luxurious batter without overmixing.
- Pour the filling over your cooled crust. Place the springform pan on a rimmed baking sheet to catch potential drips.
- Bake at 325°F (163°C) for 55-65 minutes. The center should look set but slightly wobbly when gently shaken.
- Turn off the oven, crack the door open, and let your cheesecake rest inside for 1 hour. This gradual cooling prevents cracking.
- Transfer the cheesecake to the refrigerator. Chill for a minimum of 4 hours, preferably overnight.
- Create ganache by heating ½ cup heavy cream in a small saucepan until it just simmers. Remove from heat.
- Add 8 oz chopped semi-sweet chocolate to the hot cream. Let sit for 3 minutes, then stir until completely smooth.
- Pour the glossy ganache over your chilled cheesecake. Use a spatula to spread evenly across the surface.
- Refrigerate again until the ganache sets completely, approximately 30-45 minutes.
Notes
- Check cream cheese temperature before mixing to ensure a smooth, lump-free batter that blends perfectly.
- Wrap the springform pan in aluminum foil when baking in a water bath to prevent any water from seeping into the crust.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Room temperature ingredients help create a silky, creamy texture that makes this cheesecake melt in your mouth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 440 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 120 mg