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Chocolate Truffle Cheesecake

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A rich, dark, velvety chocolate cheesecake with a smooth, truffle-like mouthfeel and deep chocolate flavor, featuring a chocolate cookie crust and decadent chocolate filling.

Ingredients

Scale
  • 1.5 cups crushed dark chocolate cookies (about 18 cookies or 2.5 cups crushed Oreos)
  • 0.5 cup melted butter
  • 32 oz cream cheese, softened to room temperature
  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 8 oz bittersweet chocolate (70% cacao), chopped
  • 1 cup heavy whipping cream
  • 3 tablespoons baking cocoa powder
  • 2 tablespoons cornstarch
  • 0.25 teaspoon kosher salt
  • 1 teaspoon espresso powder

Instructions

  1. Preheat oven to 325 degrees F. Place a 9×13 pan filled with 4 cups hot water on the lower rack.
  2. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Crush the chocolate cookies into fine crumbs. Combine crumbs with melted butter until all crumbs are moist.
  4. Press the mixture firmly into the bottom of the prepared springform pan. Refrigerate for at least 15 minutes.
  5. Microwave chopped chocolate and heavy cream at HIGH for 1.5 minutes, stirring at 30-second intervals. Stir until completely combined and smooth.
  6. Beat softened cream cheese at medium speed for 2 minutes until light and smooth, scraping down sides as needed.
  7. Add sweetened condensed milk, vanilla extract, cocoa powder, cornstarch, salt, and espresso powder. Beat until just combined.
  8. Add eggs one at a time, beating at low speed just until blended after each addition.
  9. Add the chocolate mixture, beating just until blended. Do not overmix.
  10. Pour batter into the prepared crust without scraping the bowl.
  11. Place the springform pan in the center of the preheated oven. Bake for 75-80 minutes until the center is set but slightly jiggly.
  12. Remove from oven and allow to cool completely before refrigerating for at least 4 hours or overnight.

Notes

Ensure cream cheese and eggs are at room temperature before beginning for best results. Do not scrape the bowl when pouring batter to avoid incorporating air bubbles. The cake will continue to set as it cools.

Nutrition

Find it online: https://www.receipster.com/chocolate-truffle-cheesecake/

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