Wednesday, November 15, 2006

Here it is...

Chocolate Truffle Cheesecake

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.

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.

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.


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.