Chocolate Truffle Cheesecake

By MaryEllen

This luxurious treat has a brownie crust, a creamy filling and two ganache toppings. For a dairy-free version, make Dairy-Free Chocolate Cheesecake with dairy-free variations of Brownie Crust and chocolate ganache toppings.

Ingredients

• DARK CHOCOLATE GANACHE:
• 10 ounces good-quality dark chocolate
• 2 ounces unsweetened baker’s chocolate
• 3 (8-ounce) packages cream cheese, room temperature
• 1 cup sugar
• 4 eggs plus 1 yolk, room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 chocolate brownie crust, prebaked (see separate recipe)
• 8 ounces semisweet or bittersweet chocolate, chopped
• 3/4 cup heavy cream or coconut milk (not lite)
• 2 tablespoons cold unsalted butter or dairy-free margarine
• MILK CHOCOLATE GANACHE:
• 9 ounces milk chocolate,* chopped
• 3/4 cup heavy cream or coconut milk (not lite)
• 1 1/2 tablespoons cold unsalted butter or dairy-free margarine

Preparation

Step 1

Preheat oven to 250°F.

Break both types of chocolate into pieces and melt over hot water or in the microwave. Set aside.

Beat the cream cheese until fluffy, scraping the sides and bottom of the bowl. Add sugar and continue beating for a few minutes. Add eggs one at a time, beating until incorporated, scraping the sides and bottom of the bowl. Beat in the vanilla. Mix in the cream. Slowly stir in melted chocolate until ingredients are combined.

Pour filling into cooled prebaked crust.

Place cheesecake in preheated oven and bake on middle rack for 2 hours or until sides feel firm and the center is soft like baked custard. Begin checking after 90 minutes. Internal temperature should be 150°F.

Turn oven off. Leave cheesecake in oven with door propped open for about an hour.

When cool, top with milk chocolate ganache. Then top with dark chocolate ganache.

MILK CHOCOLATE GANACHE:
Place chopped chocolate in a medium stainless steel bowl. Set aside.

Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil. Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spreading to cover.

DARK CHOCOLATE GANACHE:
Place chopped chocolate in a medium stainless steel bowl. Set aside.

Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil. Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spreading to cover evenly.