Rich Cherry Fudge Truffle Cheesecake

This was the first cheesecake I ever made. Mom’s friend L. shared this recipe with our family over 30 years ago. L. first introduced the concept of dessert for breakfast, much to Mom’s dismay. My 7-year-old self still doesn’t understand why strawberry pie wasn’t an acceptable substitution for eggs and toast. Nonetheless, we’ve been making L.’s chocolate cheesecake ever since. (And occasionally, like today, I do eat it for breakfast. Just don’t tell my Mom!)

What’s great about this cheesecake are the ingredients. Chocoholics will rejoice with the filling’s rich combination of chocolate chips, sweetened condensed milk, and luscious cream cheese.

The silky smooth filling is housed in a chocolate crumb crust made entirely out of crushed Vanilla Wafers, cocoa, powdered sugar and butter.

And just when you think it’s sinful enough…a sweet-tart cherry sauce (or a coulis for culinary aficionados) is layered in and sauced on top of all of this tastiness! The sauce stems from frozen dark cherries. After thawing, they’re blended up with cornstarch and sugar; and boiled down into a mouthwatering sauce.

That rich chocolate truffle filling is layered and swirled with the cherry sauce. Then baked to decadent deliciousness.

Despite having several elements, the recipe is truly easy enough a kid can make it…my 8-year-old self did! There’s no need to worry about a messy, hot-water bath with this cheesecake.

With Valentine’s Day around the corner, skip the box of store-bought chocolates and go for the gusto with this Rich Cherry Fudge Truffle Cheesecake. Your sweetheart might just reward you with hugs and kisses.

Rich Cherry Fudge Truffle Cheesecake

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True chocoholics will sing your praises with this rich chocolate truffle cheesecake.  Cherries make it even more scrumptious as a luscious sauce, or coulis, baked into and served alongside this decadent dessert.

• Author: Erin Thomas
• Prep Time: 45 Minutes
• Cook Time: 1 Hour
• Total Time: 1 Hour 45 Minutes + 6 to 8 Hour Refrigeration Time
• Yield: One 9-inch Cheesecake (14–16 Servings) 1x

Ingredients

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For Cherry Coulis:

1-lb. bag frozen cherries, thawed

1 tbsp. cornstarch

1/4 cup granulated sugar

For Chocolate Crumb Crust:

1–1/2 cups Vanilla Wafer crumbs

1/2 cup powdered sugar

1/3 cup cocoa

1/3 cup unsalted butter, melted

For Chocolate Cheesecake Filling:

2 cups (1–12 oz. package) semisweet chocolate chips, melted*

3–8 oz. packages cream cheese, at room temperature

1–14 oz. can sweetened condensed milk

4 large eggs, at room temperature

2 tsp. vanilla

Instructions

Prepare Cherry Coulis by pureeing cherries, cornstarch and sugar in a blender until smooth.  Pour into a medium-sized saucepan.  Cook over medium-high heat, stirring constantly, until thickened and coats the back of a spoon.   Let cool.

Preheat oven to 300 degrees F.  Spray a 9-inch springform pan with nonstick spray.  Set aside.

Prepare Chocolate Crumb Crust by combining Vanilla Wafer crumbs, powdered sugar, cocoa and melted butter in a bowl.  Stir until evenly combined.  Press into the bottom and about 1-inch up the sides of the prepared springform pan.  Set aside.

Using a standing or hand-held mixer, make Chocolate Cheesecake Filling by beating cream cheese until it’s light and fluffy .  With the mixer going, gradually beat in sweetened condensed milk until smooth.  Add melted chocolate and vanilla; beat again until smooth.  Add eggs, one at a time, beating until just incorporated. Scrape the bottom and sides of the bowl after each addition.  Pour half of the filling into the prepared crust.  Drop teaspoons of the Cherry Coulis on the top of the filling.  Gently spoon the remaining batter on top of the Cherry Coulis.  Smooth the surface. Drop more teaspoons of the Cherry Coulis on the surface and swirl into filling with a knife. Reserve at least 1/2 cup of the Cherry Coulis to serve as a topping.  Bake cheesecake for 1 hour and 5 minutes; or until the center is set and slightly jiggly.   Cool on a wire rack.  Wrap cheesecake in aluminum foil and refrigerate for 6 to 8 hours before serving.  Cut and serve with reserved Cherry Coulis.  Cheesecake will keep in the refrigerator, tightly wrapped, for up to 5 days.

 

Notes

*Melt chocolate chips in a microwave safe bowl for 1 minute.  Stir.  Cook in 30-second increments, stirring after each time, until chocolate is smooth.  You can also melt chocolate in a double-boiler over medium heat on the stove.