Fudge Truffle Cheesecake Recipes

FUDGE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

CHERRY FUDGE TRUFFLE COCONUT CHEESECAKE

Steps:

• Preheat oven to 375°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix crushed cookies and coconut; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat 3 pkg. cream cheese and sugar until smooth. Beat in cream of coconut and extract. Add eggs; beat on low speed just until blended. Stir in chopped cherries. Pour 3 cups batter into crust. In another bowl, beat remaining 8 oz. cream cheese until smooth. Beat in cooled chocolate and cherry preserves. Drop by tablespoonfuls over coconut batter. Carefully spoon remaining coconut batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 80-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with melted chocolate, whipped cream, toasted coconut and cherries.

FUDGE TRUFFLE CHEESECAKE

Steps:

• Mix in a bowl, all the crust ingredients.
• Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan; chill.
• In a big bowl, beat cream cheese until fluffy.
• Gradually add milk; beat until smooth.
• Add melted chocolate chips, eggs, and vanilla; stir until well blended.
• Pour into crust.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches hot water; place in a 300 degree oven and bake for 1 hour and 15 minutes or until center is almost set.
• Remove cheesecake from oven and water-filled pan and cool on a wire rack for 15 minutes.
• Carefully run a knife around edge of pan to loosen.
• Cool at room temperature for 3 hours.
• Chill overnight.
• Just before serving, remove sides of pan.
• Garnish with whipped cream and chocolate chips.