Chocolate Truffle Cheesecake is quick and easy way to any-ones heart. It is rich and creamy, and so chocolaty good.
1 1/2 cups finely crushed chocolate sandwich cookies
2 tablespoons melted butter
Pre-heat your oven to 300F if using a silver 9 inch spring form pan. Or 275F if you are using a dark non-stick spring form pan.
Mix the finely crushed chocolate sandwich cookies with the melted butter until fully blended.
Place the crumb mixture into the bottom of your baking pan. Press the crumb evenly to line the bottom of the baking pan to form the crust.
3 8 ounce packages of cream cheese at room temperature
1 14 ounce can sweetened evaporated milk
2 teaspoon vanilla extract
1 12 ounce package of baker’s semi-sweet chocolate chunks melted and slightly cooled
In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth. Add the sweetened condensed milk and vanilla, beat until fully blended.
Continue beat the cream cheese and add the melted chocolate mix until it has been incorporated.
On low speed add the eggs one at a time and beat just until blended. Do not over-beat.
Spoon the filling over the cooled crust.
Place the baking pan into the pre-heated oven and bake for 1 hour and 5 minutes or until the center is almost set.
Remove the baking pan from the oven and place on a wire rack to cool completely. Immediately run a metal spatula or a knife around the cheesecake to loosen it from the pan.
Place in the refrigerator for at least 4 hours or overnight.
When you are ready to serve your cheesecake remove the baking pan from the refrigerator and remove the cheesecake from the baking pan to a serving platter or cutting board. Cut into desired pieces.
Decorate it with:
- Chocolate shavings
- Decorate border of whipped cream filled with chocolate ganache
- Swirls of whipping cream, with a chocolate truffle on top
- Cover the entire cheesecake in white or dark chocolate ganache.
- Swirls of whipping cream topped with chocolate curls.
Chocolate Truffle Cheesecake freezes very well. Freeze before putting on the toppings. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.
Store any uneaten cheesecake in the refrigerator.
This is a beautiful cheesecake for family reunions.
Dec 04, 14 08:14 PM
Lemon Cheesecake is a no bake that is light and tangy. It is beautiful served with fresh whipped cream and thinly sliced lemon slices. Light and refreshing it is a welcome desert after any meal.
Dec 04, 14 12:28 PM
Southern Peach Cheesecake is a no-bake cheesecake that is easy to prepare. It is like the taste of summer in your mouth.
Dec 02, 14 04:12 PM
No-Bake Chocolate Hazelnut Cheesecake is a very easy to make no-bake cheesecake. It has both the richness of hazelnuts combined with the creamy smooth taste of chocolate.
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