Fudge Truffle Cheesecake #3

Name: Fudge Truffle Cheesecake #3
Ingredients: 1 cup Chocolate wafer cookie crumbs; 4 Tbs Unsalted butter (melted); 1 lb Bittersweet chocolate (finely chopped); 2 cup Heavy cream; 1/4 cup Cornstarch; 1/2 cup Heavy cream (for filling); 2 Tbs Vanilla extract; 1 1/2 lb Cream cheese (softened); 1 1/2 cup Granulated sugar; 4 lg Eggs (at room temp); 2 oz White chocolate (coarsely); Confectioners' sugar (for dusting truffles); Cocoa powder (for coating)

A rich chocolate cheesecake decorated with chocolate ganache truffles

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This decadent, densely rich chocolate cheesecake is finished with glossy, velvety chocolate ganache truffles, offering a perfect balance of creamy, tangy cheesecake and deep, indulgent chocolate flavor for a showstopping dessert ideal for any special occasion or cozy at-home sweet craving.

Ingredients

Chocolate wafer cookie crumbs 1 cup

Unsalted butter (melted) 4 Tbs

Bittersweet chocolate (finely chopped) 1 lb

Heavy cream 2 cup

Cornstarch 1/4 cup

Heavy cream (for filling) 1/2 cup

Vanilla extract 2 Tbs

Cream cheese (softened) 1 1/2 lb

Granulated sugar 1 1/2 cup

Eggs (at room temp) 4 lg

White chocolate (coarsely) 2 oz

Confectioners' sugar (for dusting truffles)

Cocoa powder (for coating)

Instructions

Prepare crust and ganache

Preheat the oven to 325°F. Prepare a 10x3 inch springform pan, line the bottom with aluminum foil. Mix the cookie crumbs with melted butter, press firmly into the bottom of the pan, and chill in the refrigerator. Bring the heavy cream to a boil, pour over the chocolate, let sit for 30 seconds, then stir until smooth. Set aside 2 cups of ganache for the filling, chill 1 cup to make truffles, and keep the remaining ganache at room temperature. Mix the cornstarch, heavy cream, and vanilla together until well combined.

Make filling and bake

Beat the cream cheese until smooth, add sugar, eggs, the reserved 2 cups of ganache, and the cornstarch mixture. Pour into the prepared pan. Bake for 1 hour 15 to 20 minutes until the center is set. Turn off the oven, leave the oven door ajar to cool for 1 hour, then cool completely at room temperature.

Make chocolate truffles

Scoop the chilled ganache into small balls, dust with powdered sugar, roll into smooth rounds, chill, then roll in cocoa powder, and chill again.

Decorate

Remove the cake from the pan, spread the room-temperature ganache over the top and sides of the cake. Place truffles around the edge. Melt the white chocolate, drizzle the melted white chocolate in a crisscross pattern over the top of the cake. Refrigerate for at least 6 hours.