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Fudge Truffle Cheesecake
Fudge Truffle Cheesecake cover
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Fudge Truffle Cheesecake

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Sunday Table
Sunday TableVerified

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat oven to 300 degrees F (150 degrees C).
2
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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.
3
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In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4
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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.
5
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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.
6
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Allow to cool to room temperature, then refrigerate for several hours before serving.

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Tips & Tricks (5)

  • Room Temperature Magic 🌡️
    Ensure all dairy ingredients are precisely at room temperature to create a smooth, crack-free cheesecake texture with no lumps.
  • Chocolate Melting Mastery 🍫
    Use a double boiler or microwave at 50% power to melt chocolate chips slowly and prevent seizing, which can ruin the silky truffle texture.
  • Crust Compression Technique 👊
    Pack the vanilla wafer crust firmly and evenly using the bottom of a measuring cup to create a stable, compact base that won't crumble.
  • Water Bath Wisdom 💧
    Use a water bath (wrap the springform pan in foil and place in a larger pan with hot water) to prevent cracks and ensure even, gentle baking.
  • Cooling Choreography 🧊
    Allow the cheesecake to cool completely at room temperature for 1-2 hours before refrigerating to prevent surface cracks and ensure proper setting.

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About the Cook

Sunday Table

Sunday Table

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