Chocolate Fudge Truffle Cheesecake
Cheesecake lovers will fall in love with this luscious version. The combination of cream, chocolate and cream cheese creates a deliciously velvety filling, layered over a chocolate cookie crust. This fabulous dessert is perfect for special occasions.
- Baking: 1 hour
- Refrigeration: 8 hours or overnight
Ingredients
- 1 1/3 cups (325 mL) chocolate cookie crumbs
- 1/3 cup (75 mL) granulated sugar
- 1/3 cup (75 mL) Canadian butter, melted
- 2 packages semi sweet baking chocalate (16 squares/225 g) chopped
- 3 packages (8 oz/250 g) Canadian cream cheese, softened
- 1/2 cup (125 mL) Canadian 35% cream, plus 1 to 1 1/2 cups (250 mL to 375 mL) for garnish
- 4 large eggs
- 1 can Canadian sweetened condensed Milk (10 oz/300 mL)
Make it with Canadian Dairy
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Preparation
Crust:
Preheat oven to 350°F (180°C).
Grease a 10 inch (25 cm) springform pan. Line base and side with parchment paper.
Combine cookie crumbs, sugar and butter in a medium bowl. Using a flat-bottomed glass, press mixture over base of prepared pan.
Place on a baking sheet. Bake in preheated oven for 15 minutes; cool.
Filling:
Reduce oven temperature to 325°F (160°C).
Place chocolate in a small saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and stir until melted; cool slightly.
Beat remaining ingredients in a large bowl with electric mixer until smooth. Add chocolate and beat until combined.
Pour mixture onto prepared crust.
Bake in preheated oven for about 1 hour or until filling is set. Refrigerate, covered, for 8 hours or overnight.
Whip extra cream and spoon over each slice.
Nutritional information
Per serving| Energy: | 624 Calories |
| Protein: | 10 g |
| Carbohydrate: | 49 g |
| Fat: | 46 g |
| Fibre: | 2.1 g |
| Sodium: | 279 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 168 mg |
| Vitamin A: | 38 % |
| Selenium: | 24 % |
| Magnesium: | 22 % |
| Vitamin B12: | 22 % |
