Ingrédients pour Chocolate Truffle Cheesecake Death By Chocolate
- Chocolate Wafer Crumbs
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- 6 tablespoons (3 ounces) unsalted butter, melted
- Semi Sweet Chocolate Chips
- Heavy Whipping Cream
- 16 ounces cream cheese, softened
- Baking Cocoa
- 4 large eggs
- 1 teaspoon vanilla extract (for filling) + ½ teaspoon vanilla extract (for topping)
- Milk Chocolate Kiss
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Truffle Cheesecake Death By Chocolate? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Truffle Cheesecake Death By Chocolate
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups chocolate cookie crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a greased 9-inch springform pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
- **Make the chocolate filling:** Reduce oven temperature to 325°F (165°C).
- In a medium saucepan over low heat, melt 12 ounces of semi-sweet chocolate chips until smooth. Stir in ½ cup heavy cream until combined. Remove from heat and set aside.
- In a large bowl, beat 16 ounces cream cheese and 1 cup granulated sugar until smooth and creamy.
- Beat in ¼ cup unsweetened cocoa powder until well combined.
- Add 4 large eggs one at a time, mixing on low speed after each addition, just until combined.
- Stir in 1 teaspoon vanilla extract and the reserved chocolate mixture until just blended.
- Pour the batter over the cooled crust.
- Bake for 45-50 minutes, or until the center is almost set. Do not overbake.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- **Make the chocolate ganache topping:** In a small saucepan over low heat, melt 6 ounces of semi-sweet chocolate chips.
- Stir in ¼ cup heavy cream and ½ teaspoon vanilla extract until smooth and glossy.
- Spread the ganache evenly over the cooled cheesecake.
- Refrigerate for at least 2 hours to allow the ganache to set.
- Carefully run a knife around the edge of the pan to loosen the cheesecake.
- Remove the sides of the pan.
- Garnish with whipped cream and miniature chocolate kisses before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
153g
Fat
106g
Carbs
16g
