Fudge Truffle Cheesecake 1

* Exported from MasterCook *

Fudge Truffle Cheesecake 1

Recipe By : Mary Malmros <malmros@id.wing.net>
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHOCOLATE CRUST:
1 cup CHOCOLATE WAFER COOKIE -- CRUMBS
4 tablespoons UNSALTED BUTTER -- MELTED
CHOCOLATE GANACHE:
2 pounds BITTERSWEET CHOCOLATE -- FINELY CHOPPED
2 cups HEAVY CREAM
FILLING:
1/4 cup CORNSTARCH
1/2 cup HEAVY CREAM
2 tablespoons VANILLA EXTRACT
1 1/2 pounds CREAM CHEESE -- SOFTENED
1 1/2 cups GRANULATED SUGAR
4 large EGGS -- AT ROOM TEMP
TOPPING:
2 ounces WHITE CHOCOLATE -- COARSELY
ASSEMBLY:
CONFECTIONERS' SUGAR (FOR -- DUSTING TRUFFLES)
COCOA POWDER

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
cardboard cake circle so that it fits snugly within the curved lip of the
bottom of the 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 of the pan so you do not tear the foil . Wrap the foil
overhang halfway up the outside of the pan. (Lining the bottom of the pan in
this way will give the cheesecake an even flat base, making it easy to
remove from the pan.) In a small bowl, stir together the cookie crumbs and
melted butter, stirring
until well combined. Press the mixture evenly over the bottom of the prepared
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 chocolate
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 set
aside. Measure out 1 cup of the ganache for the chocolate truffles, cover and
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.







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