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a deeply dark chocolate cheesecake with a glossy ganache top, one slice removed to reveal the fudgy interior, on a black slate board in a wide horizontal shot, on a moody dark table with chocolate shavings scattered, dramatic natural light, shallow depth of field, landscape orientation

Chocolate Truffle Cheesecake

A fudgy chocolate cheesecake that is so rich and delicious it sits on a base of chocolate cookies. Top that with a smooth glossy chocolate ganache that has a little snap when you make a cut.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 14 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 8 oz semisweet chocolate melted and cooled
  • 3 large eggs room temperature
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 6 oz bittersweet chocolate for ganache

Method
 

  1. Heat the oven to 325F and foil-wrap a 9-inch springform pan.
  2. Press the chocolate crumbs and butter into the pan and bake 8 minutes, then set aside to cool.
  3. Beat the cream cheese and sugar until smooth, then mix in the melted semisweet chocolate and vanilla.
  4. Add the eggs one at a time on low speed, then pour over the crust.
  5. Bake in a water bath 55 to 60 minutes until the edges are set and the center barely wobbles, then cool an hour in the cracked oven.
  6. Warm the heavy cream and pour over the chopped bittersweet chocolate, stir into a smooth ganache, and spread over the chilled cake.
  7. Refrigerate at least 6 hours so the ganache sets before slicing.

Notes

Dip your knife in hot water and wipe between cuts for clean, bakery-neat slices.