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| White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins |
Cheesecake is one of my favorite desserts to make, it is easy, elegant and delicious. This Chocolate Truffle Cheesecake is all of that and more. It is rich, fudgy and a little decadent.
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| White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins |
It is a fabulous dessert for a formal dinner or a casual barbecue and it would be fabulous decorated for Christmas with a few white chocolate snowflakes. You can even make it ahead and freeze it.
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| White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins |
Cookie Crust
11/2 cups chocolate cookie crumbs, I used Oreos
2 tablespoons of butter
2 4oz.semi-sweet baking bars
4 8oz. packages of cream cheese, softened
2 teaspoons vanilla extract
4 large eggs
Ganache Topping
3/4 cup heavy whipping cream
6 oz. bittersweet chocolate chopped
1 tablespoon sugar
Stir the heavy whipping cream, sugar and chopped chocolate in a small saucepan over low heat until smooth. Cool slightly, then pour into the center of the cheesecake and with an offset spatula spread it slightly so that it goes over the edges. Chill until the topping is set. Decorate with chocolate curls and let sit at room temperature for at least 2 house before serving.
Directions:
3/4 cup heavy whipping cream
6 oz. bittersweet chocolate chopped
1 tablespoon sugar
Stir the heavy whipping cream, sugar and chopped chocolate in a small saucepan over low heat until smooth. Cool slightly, then pour into the center of the cheesecake and with an offset spatula spread it slightly so that it goes over the edges. Chill until the topping is set. Decorate with chocolate curls and let sit at room temperature for at least 2 house before serving.
Directions:
Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9 inch spring form pan.
Microwave chocolate and whipping cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.You can also do this on the stovetop in a small saucepan.
Beat cream cheese at medium speed with a heavy-duty electric stand mixer for 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.
Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill until set. Garnish with curled chocolate if desired.
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| White Ruffle Cake Stand, White Salad Plates, Forks Vintage, Blue & White Plates Vintage, Napkins |
I hope that you try this delicious cheesecake and if you do, please come back and tell me what you think!
Sources: White Ruffle Cake Stand, Coaster, Similar Silverware, White Cake Plates, Similar Blue Flower Plates, Napkins
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Savvy Southern Style
