Chocolate Fudge Truffle Cheesecake

Chocolate Fudge Truffle Cheesecake

This Chocolate Fudge Truffle Cheesecake is a chocolate lover’s fantasy — it features a fudgy chocolate crust, a silky-smooth truffle cheesecake center, and a glossy ganache topping. Every bite melts in your mouth with layers of deep, luxurious chocolate flavor.

Ingredients:

For the Crust:

• 1½ cups chocolate cookie crumbs (e.g., Oreos, without filling)

• ¼ cup melted butter

• 2 tablespoons sugar (optional)

For the Cheesecake Filling:

• 12 oz (340 g) semisweet or dark chocolate, melted and slightly cooled

• 3 (8 oz) packages cream cheese, softened

• 1 cup sugar

• ¼ cup unsweetened cocoa powder

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

For the Ganache Topping:

• ½ cup heavy cream

• 4 oz (115 g) semisweet chocolate, chopped

Instructions:

1. Make the crust:

• Preheat oven to 325°F (160°C).

• Mix cookie crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.

• Bake for 8–10 minutes. Let cool while preparing filling.

2. Make the filling:

• In a large bowl, beat cream cheese until smooth.

• Add sugar and cocoa powder; beat until combined.

• Add eggs one at a time, mixing after each addition.

• Mix in vanilla and sour cream.

• Gently fold in melted chocolate until smooth.

3. Bake:

• Pour batter into crust. Tap to release air bubbles.

• Bake at 325°F (160°C) for 55–65 minutes, or until the center is just set.

• Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

• Chill for at least 4 hours or overnight.

4. Ganache topping:

• Heat cream until just simmering. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth.

• Pour over chilled cheesecake, spreading evenly.

• Chill until set.

Serving Suggestions:

• Garnish with chocolate curls, raspberries, or whipped cream.

• Serve with a glass of espresso or red wine for a bold finish.