Chocolate Truffle Cheesecake

[Guest guest]

This is a recipe for all of us who are ovo-lactos, of course. It is THE

cheesecake of all cheesecakes, I'm convinced. Having two brothers and two

sisters who really loved cheesecakes, a lot of cheesecakes were made while I

was growing up, but NONE of them came CLOSE to this one!! Talk about death

by chocolate, if you don't die by this recipe I don't know what chocolate

recipe you will die by.

 

This is one of those desserts that makes you want to eat it and eat it

because it's sooooo good, yet a word of wisdom first: don't do what I did by

eating it and eating it, because you won't be happy the next morning.

Hehehe.

 

Also, this recipe may look sorta long, but I made it in a fairly good amount

of time.

 

Oh, before I forget, REMEMBER: cheesecakes taste the absolute best when

chilled at least overnight, but better yet is for 24 to 48 hours!

 

Happy baking!

Emmy.

 

 

Chocolate Truffle Cheesecake

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

CRUST:

------

1 & 1/2 cups chocolate wafer crumbs (they make chocolate " Nilla "

wafers that work well, but I

just used vanilla " Nilla "

wafers instead)

2 tablespoons sugar

1/4 cup margarine, melted

 

 

FILLING:

--------

1/4 cup chocolate chips

1/4 cup whipping cream

3 8-ounce packages cream cheese, softened

1 cup sugar

1/3 cup cocoa, packed

3 eggs

1 teaspoon vanilla

 

 

TOPPING:

--------

1 & 1/2 cups chocolate chips

1/4 cup whipping cream

1 teaspoon vanilla

 

 

1) Combine cookie crumbs and sugar, then STIR in margarine.

2) Press crust mixture onto bottom of greased 9-inch springform pan

(or 9-inch cake pan). BAKE at 350 degrees for 10 minutes.

3) Cool crust on wire rack.

4) In a double-broiler or a saucepan over low heat, melt chocolate

chips for filling. STIR until smooth.

5) Remove from heat, and ADD whipping cream and mix very, very well

until very well combined. Set aside.

6) In mixing bowl, beat cream cheese and sugar until smooth.

7) Add cocoa and beat well.

8) Add eggs, and BEAT on low until just combined.

9) Stir in vanilla and reserved chocolate mixture until just blended.

Pour filling over crust.

10) Bake in a 325 degreee oven for 45 - 50 minutes or until center is

almost set.

11) For the topping, melt chocolate chips over low heat. REMOVE from

heat and stir in whipping cream and vanilla. MIX well!

12) After the cake has finished baking and has almost cooled on a wire

rack, pour the topping over it.

 

Refrigerate the cake overnight or for 48 hours. Run a knife around the edge

of pan to loosen the cake, then remove the sides of pan. Can garnish with

chocolate curls and/or sprinkle a mixture of powdered sugar and cocoa on

top.