Chocolate Truffle Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Three layers of chocolate make Jane Shapton's creamy cheesecake a dessert for serious chocolate lovers. Serve it with whipped cream and raspberries. Ingredients:
9 ounces chocolate wafer cookies |
1/4 cup (1/8 lb.) butter, melted |
1/2 cup whipping cream |
6 ounces semisweet chocolate, chopped |
3 8-ounce packages cream cheese |
1 cup sugar |
1/3 cup unsweetened cocoa |
3 large eggs |
1 tablespoon vanilla |
Directions:
1. In a food processor, whirl cookies into crumbs; you should have 2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan. Bake in a 350° oven until crust looks dry, about 10 minutes.
2. In a 1- to 2-quart pan, bring 1/4 cup cream to a boil. Remove from heat, add 2 ounces chocolate, and stir until smooth.
3. In a large bowl, with a mixer, beat cream cheese, sugar, and cocoa until smooth. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla; beat until blended. Scrape into crust; spread level.
4. Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, about 1 hour. Cool for 1 hour.
5. In a 1- to 2-quart pan, bring remaining 1/4 cup cream to a boil. Remove from heat, add remaining 4 ounces chocolate, and stir until smooth. Pour over cake and spread level. Cover and chill at least 8 hours or up to 1 day.
6. Run a knife between cake and pan rim; remove rim. Cut cake into wedges.
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