7 hours ago
Friday, August 21, 2009
and worth every last calorie. I would advise you not to calculate the calorie content of baked goods, especially cheesecakes. Especially chocolate cheesecakes with Oreo crusts and chocolate truffles. This is not the cheesecake for the fainthearted.
I was lazy and made normal truffle-size truffles. That doesn't quite work that well for this recipe. The cheesecake cracked, and I suspect it was because the melted truffles couldn't support the weight of the cheesecake and it collapsed. Think small truffles. OR, swirl the ganache through the cheesecake filling. I bet that would be yummy and pretty. You should do that, and send me a piece.
Chocolate Truffle Cheesecake
Source: The Cheesecake Bible by George Geary, p 66.
1 1/2 cups cookie sandwich crumbs
1/4 cup melted unsalted butter
1/2 cup heavy whipping cream
8 oz bittersweet chocolate, finely chopped
24 oz cream cheese (softened)
1/2 cup sour cream
1 cup granulated sugar
1/4 cup unsweetened Dutch process cocoa
1 tbsp all purpose flour
1 tsp vanilla extract
Combine cookie crumbs and melted butter. Press into springform pan and freeze.
In a small saucepan, bring heavy cream to a boil. Pour over chocolate and stir until smooth. Place in freezer to harden.
In a mixer bowl fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs one at a time, beating after each addition. Stir in cocoa powder, flour, sour cream and vanilla. Using a spoon, scrape firm ganache into small pieces and fold into batter by hand. Pour over frozen crust.
Bake in preheated oven (350) until top is light brown and center has a slight jiggle to it, 40-50 minutes. Let cool in pan on wire rack for 2 hours. Cover with plastic wrap and refrigerate at least 6 hours before decorating and serving.