Truffle Chocolate Cheesecake

The one that almost got away

This is a big one guys! My first ever chocolate cheesecake recipe on the blog! And it turned as the softest, silkiest and richest chocolate cheesecake ever. I made the crust with graham crackers instead of chocolate wafer cookies. The cheesecake filling has both melted chocolate for that silkiness and cocoa powder for a more intense chocolate flavor. And finally, I topped everything with a thick chocolate ganache for that truffle texture that just melts in your mouth!

When I started this blog, my mission was (and definitely still is!) to play around, experiment and learn with all the foods I could put my hands on. I wanted to work on perfecting classic recipes to our taste, reinventing popular combinations and creating new dishes that will become beloved ones in our home. And then sharing everything with you! But chocolate cheesecake was so below in my list. Maybe it was because of some commercial versions I had as reference, but for me chocolate cheesecake had too much going on at the same time. So that experiment was in the farthest corner of my mind.

A good amount of cheesecakes experiments later though, I decided it was time to work on my own chocolate cheesecake recipe. I used my own Classic New York style recipe as the base, because it is absolutely perfect. Just sayin’! I went with a graham cracker crust because they aren’t too sweet. I added just enough cocoa power for a subtle cocoa flavor that, along with a bit of coffee and brown sugar, will enhance the rich chocolate texture and flavor of the main stars; the chocolate filling and the chocolate ganache layer. Also, I still used some lemon juice on the cheesecake filling to cut through some of the fat from the cream cheese and eggs, allowing all the chocolate on the filling to shine in every bite.

The first time I made this the reviews were amazing! I was so pleased with how it turned out too! Every bite was a bomb of creamy and decadent chocolate, but it still made you to want more instead of wanting to put that semi eaten cheesecake slice aside. And after a few tests, I’m happy to finally share the recipe with you my friends. It’s a truly creamy and delicious chocolate cheesecake.

Recipe notes

This recipe is not only perfect for making ahead, but it is truly better on the second or third day, so feel free to make it a couples of days before you’re planning on serving. Dust some cocoa powder on top and decorate with some fresh fruits at the moment of serving.
If you don't have dark brown sugar around for the crust, just substitute it for raw sugar for a total of 2 tablespoons of raw sugar.
You have to go slowly when melting the chocolate to prevent scorching. Start heating it on the microwave in 10 second intervals on power level 9. Stir in between to melt as much chocolate as you can with the current heat. Repeat the process a couple of times, decreasing the heating time to 7 seconds when chocolate is almost melted but you feel you still need more heat. Be cautious with this process, if chocolate scorches you’ll have to throw it away and start over.
Don't panic if after an hour this or any cheesecake still looks too liquid. Keep baking until it looks set but the center still shakes a bit. Time of baking depends on the initial temperature of the ingredients and the amount of water in the oven. I have had cheesecakes that are done after 1 hour and 20 minutes and on the other hand, I have had cheesecakes that took 2 hours to set. Don't open the oven constantly; just keep baking in increments of 15 minutes after the recommended time of the recipe until it’s done.

Details

Yield:
a 9” Chocolate Cheesecake

Total time:
2.5 hours plus chilling at least 8 hours or overnight

Active time:
30 minutes

Equipment:
springform cakepan, food processor, mixer, aluminum foil

Steps

To make the crust:

Spray the bottom of your springform pan with baking spray. Preheat oven to 350°.

In a small saucepan melt the butter on medium-low heat. Retire from heat.

Over the bowl of a food processor already attached to the base, break crackers in pieces and throw them in the food processor bowl with the cocoa powder, sugars and coffee granules. Pulse until crackers are crumbled and fully incorporated with the cocoa powder. With the processor running, pour in the melted butter, just until the crumbs are very fine and compact, about 10 to 15 seconds. If there are still big crumbs of crackers, integrate the crumbs stuck to the wall of the bowl and pulse a couple of seconds more. Transfer the crumbs to your prepared pan. Press onto the bottom, until the crumbs are evenly distributed. You may use a bottom flat small measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 6 minutes and then place it in the fridge to cool down.

After chilled, cover half of the outside of the pan from the bottom up with aluminum foil.

To make the cheesecake filling:

Increase temperature to 425°.

Place chocolate chips in a small glass bowl and start heating in 10 seconds intervals on the microwave (5 to 7 seconds intervals when chocolate is almost melted), mixing in between to make sure chocolate will not scorch. Repeat just until there are a few visible pieces of chips. Keep stirring to melt them with the remaining heat (see notes). Let it cool down completely but make sure it’s still pourable when you start making your cheesecake filling.

Either in the bowl of a stand up mixer and using the whisk attachment or in a medium bowl using an electric hand mixer with the beaters attached, beat together in medium-low speed (#2 in the Kitchen Aid) the cream cheese for 3 minutes, until cream cheese is completely smooth without lumps. If there are some lumps, increase mixer speed one notch for 20 seconds and then return to your starting speed. Add the sugar and mix for 1 minute. Decrease speed to the lower speed and add lemon juice and vanilla until incorporated. Add the flour and cocoa powder and let them incorporate. Add the eggs and egg yolks, one at a time and waiting until one is incorporated before adding the next one. Finally add salt. Stop the mixer and scrap down the sides and bottom of your bowl to make sure all the cheese is incorporated to the mixture. Mix for a few seconds if you need to incorporate the cheese. Add the melted chocolate and mix for 30 seconds to 1 minute, until mixture is smooth and everything seems well incorporated. Retire from mixer and use a large spatula or spoon to mix well any unmixed cheese or chocolate.

Pour mixture into already baked crust. Place pan in a baking sheet and fill it with water until half way thru. Place cheesecake in oven and bake for 10 minutes, then decrease oven temperature to 275°. Bake for about one 1 to 1 ½ hour, until it looks set and dry around the edges but it could be a little wobbly on the center. Turn the oven off and wait about 3 minutes. Then open oven door half way thru and wait about 5 minutes. Take it out of the oven and let it cool down before placing in the fridge. Chill for about 30 to 45 minutes before pouring the chocolate ganache layer.

To make the Chocolate Truffle Layer:

Place chocolate chips on a medium glass or metal bowl. In a small saucepan heat the coconut milk and sugar just until simmering. Retire from heat and pour over chocolate chips. Wait about a minute and then mix until chocolate is completely melted. Add the vanilla and salt and mix once more. Pour the chocolate mixture over the cheesecake. Chill for 8 hours, ideally overnight.

Dust cocoa powder through the cheesecake surface and serve with fresh berries or fruits if you want to.

what mom really wants, cheesecake recipes, sweet eats, decadent desserts recipesDev AmadeoFebruary 16, 2020chocolate, christmas, thanksgiving, easter, make ahead desserts8 Comments