Chocolate Truffle Cheesecake

Post date: Jun 11, 2015 4:47:55 PM

Cheesecake Ingredients:

10 ounces good quality dark chocolate

2 ounces unsweetened baker's chocolate

3 8 ounce pkg. cream cheese, room temperature

1 cup sugar

4 eggs + 1 yolk, room temperature

1 tsp. vanilla

1 cup heavy cream

1 chocolate brownie crust - recipe below

Dark chocolate Ganache - recipe below

Milk chocolate Ganache - recipe below

Directions:

Preheat oven to 250 degrees.

Break both types of chocolate into pieces and melt over hot water or in the microwave. Set aside.

Beat the cream cheese until fluffy, scraping the sides and bottom of the bowl. Add sugar and continue beating for a few minutes. Add eggs, one at a time, beating until incorporated, scraping the sides and bottom of the bowl. Beat in the vanilla. Mix in the cream. Slowly stir in melted chocolate until ingredients are combined.

Pour filling into cooled pre-baked crust.

Place cheesecake in preheated oven and bake on middle rack for 2 hours or until sides feel firm and the center is soft like baked custard. Begin checking after 90 minutes. Internal temperature should be 150 degrees.

Turn oven off. Leave cheesecake in oven with door propped open for about an hour.

When cool, top with milk chocolate ganache. The top with dark chocolate ganache.

Milk Chocolate Ganache: (Makes about 2 cups)

9 ounces milk chocolate, chopped

3/4 cup heavy cream or coconut milk (not light)

1 1/2 Tbsp. cold unsalted butter

Place chopped chocolate in a medium stainless steel bowl. Set aside.

Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil

Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spread to cover.

Dark Chocolate Ganache: (Makes about 2 cups)

8 ounces semisweet or bittersweet chocolate, chopped

3/4 cup heavy cream or coconut milk (not light)

2 Tbsp. cold unsalted butter

Place chopped chocolate in a medium stainless steel bowl. Set aside.

Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil.

Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spread to cover.

Brownie Crust:

8 Tbsp. butter

4 ounces unsweetened baking chocolate

1 1/2 cups sugar

2 eggs

1/4 cup milk of choice

1 tsp. vanilla

1 cup gluten free flour blend of choice

1/2 tsp. salt

Preheat oven to 325 degrees. Lightly grease and flour the sides and bottom of a 9 inch springform pan. Set aside.

Melt butter and chocolate in a heavy saucepan over low heat. Remove from heat and cool to lukewarm.

Add sugar to chocolate mixture. Stir in eggs one at a time, mixing well after each addition. Stir in milk and vanilla.

In a separate bowl, combine flour and salt. Stir into batter until well blended.

Spoon batter into prepared springform pan, spreading evenly. Bake in preheated oven for 25 to 30 minutes or until center is firm to the touch. Cool on rack before adding cheesecake filling.