Fudge Truffle Cheesecake #3 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
Chocolate crust:,
1 cup: Chocolate wafer cookie, crumbs
4 tbsp: Unsalted butter, melted
Chocolate ganache:,
2 lbs: Bittersweet chocolate, finely chopped
2 cup: Heavy cream,
Filling:,
1/4 cup: Cornstarch,
1/2 cup: Heavy cream,
2 tbsp: Vanilla extract,
1 1/2 lbs: Cream cheese, softened
1 1/2 cup: Granulated sugar,
4 large: Eggs, at room temp
Topping:,
2 ounce: White chocolate, coarsely
Assembly:,
Confectioners sugar (for, dusting truffles)
Cocoa powder,
Directions:
Make the chocolate crust: Position a rack in the lower third of the oven
and preheat to 325 F. Remove the sides from a 10-by-3-inch springform pan.
Trim a 10-inch cardboa cake circle so that it fits snugly within the curved
lip of the bottom of t springform pan. Cover the circle with a piece of
heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges
Carefully attach the side o foil overhang halfway up the outside of the
pan. (Lining the bottom of the remove from the pan.) In a small bowl, stir
together the cookie crumbs and until well combined. Press the mixture
evenly over the bottom of the prepar pan. Refrigerate the crust while you
prepare the ganache and filling.
Make the ganache: Place the chocolate in a medium bowl. In a small
saucepan set over medium heat, bring the cream to a gentle boil. Pour the
hot cream over the chocola and allow the mixture to stand for 30 seconds to
melt the chocolate. Whisk until smooth. Measure out 2 cups of the ganache
for the cake filling and se aside. Measure out 1 cup of the ganache for the
chocolate truffles, cover a refrigerate until firm enough to pipe. Cover
the remaining ganache and set aside at room temperature.
Make the filling: Place the cornstarch in a small bowl. Gradually whisk in
the cream and the vanilla, and whisk until smooth.
Source from luhu.jp
and preheat to 325 F. Remove the sides from a 10-by-3-inch springform pan.
Trim a 10-inch cardboa cake circle so that it fits snugly within the curved
lip of the bottom of t springform pan. Cover the circle with a piece of
heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges
Carefully attach the side o foil overhang halfway up the outside of the
pan. (Lining the bottom of the remove from the pan.) In a small bowl, stir
together the cookie crumbs and until well combined. Press the mixture
evenly over the bottom of the prepar pan. Refrigerate the crust while you
prepare the ganache and filling.
Make the ganache: Place the chocolate in a medium bowl. In a small
saucepan set over medium heat, bring the cream to a gentle boil. Pour the
hot cream over the chocola and allow the mixture to stand for 30 seconds to
melt the chocolate. Whisk until smooth. Measure out 2 cups of the ganache
for the cake filling and se aside. Measure out 1 cup of the ganache for the
chocolate truffles, cover a refrigerate until firm enough to pipe. Cover
the remaining ganache and set aside at room temperature.
Make the filling: Place the cornstarch in a small bowl. Gradually whisk in
the cream and the vanilla, and whisk until smooth.
Source from luhu.jp