Food and Recipes Desserts Chocolate Truffle Cheesecake 5.0 (2) 2 Reviews By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines Updated on December 6, 2019 Rate PRINT Share Total Time: 12 hrs 25 mins Yield: 10 servings Let this elegant chocolate cheesecake be the centerpiece of your holiday tablescape featuring a gorgeous White Chocolate Snowflake in the center. Jim Franco Ingredients 1 1/2 cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies; we tested with Keebler Dark Chocolate and Almond Shortbread Sandies) 2 tablespoons melted butter 2 (4-oz.) semisweet chocolate baking bars, chopped 1 cup whipping cream 4 (8-oz.) packages cream cheese, softened 1 (14-oz.) can sweetened condensed milk 2 teaspoons vanilla extract 4 large eggs Ganache Topping 1 cup whipping cream 1 (4-oz.) semisweet chocolate baking bar 1 (4-oz.) dark chocolate baking bar Garnish: fresh raspberries or White Chocolate Snowflake Directions Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan. Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Beat cream cheese at medium speed with a heavy-duty electric stand mixer 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. Make Chocolate Ganache: Bring cream to a light boil in a saucepan over medium heat. Process chocolate bars in a food processor until coarsely chopped. With processor running, pour cream through food chute in a slow, steady stream, processing until smooth. Let mixture cool until slightly warm (about 20 minutes). Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired. Rate It Print