Wednesday, November 15, 2006

Here it is...

Chocolate Truffle Cheesecake

BASE:
1 1/2 cups chocolate wafer crumbs
1/4 cup melted butter

Combine and press onto the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Bake at 350 F for 10 minutes. Cool on a wire rack. Reduce oven temp. to 325 F.

FILLING:
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream (not whipped cream or cool whip, the real cream!)
3 pkg. cream cheese (250 grams each)
1 cup sugar
1/3 cup cocoa
3 eggs
1 tsp vanilla extract

In saucepan over low heat (or in microwave) melt chocolate chips; stir til smooth. Remove from heat; add cream and mix well. Set aside.

In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Bake for 45-50 minutes(I had to bake it for about an hour) or until center is almost set.

TOPPING:
1 1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 tsp vanilla extract

Melt chocolate chips; stir til smooth. Remove from heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate over night. (I had trouble getting this smooth. Maybe try adding the cream really slowly and mixing while you add it.)

Carefully run a knife around edge of pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

4 comments:

Aunt Sheila said...

Thanks for the recipe Stacey! I'll try it as soon as I get myself a springform pan.

aunt Monika said...

Thanks Stacey. One of these days we'll have to try it, too.

Aunt Sheila said...

I forgot to ask you, did you use parchment paper to line the bottom of the pan?

Stacey said...

I didn't use parchment paper, but it might have been nice to. Then you could probably slide it off of the springform base onto a platter. I just put the cake, base and all on the platter.