Fudge Truffle Cheesecake 2

* Exported from MasterCook *

FUDGE TRUFFLE CHEESECAKE 2

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Cheesecakes

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

E *****

In the 4 1/2-quart bowl of a heavy-duty electric mixer
using the paddle attachment, beat the cream cheese at
low speed for 30 to 45 seconds, until creamy.
Gradually add the sugar in a steady stream and beat at
medium speed until blended. At low speed, one at a
time, add the eggs, beating well after
each addition. Slowly beat in the reserved 2 cups of
chocolate ganache. Beat
in the cornstarch mixture. Pour the filling into the
prepared pan and, using
a rubber spatula, smooth the top.
Bake the cheesecake for 1 hour and 15 minutes to 1
hour and 20 minutes, or until the center is set.
(There will probably be cracks in the top of the
cheesecake; they will shrink as the cheesecake cools
and then will be covered
with the ganache frosting.) Turn off the oven. Prop
open the oven door with a
wooden spoon and allow the cheesecake to cool in the
oven for an hour. Set the cheesecake in the pan on a
wire rack and cool completely.

Make the chocolate truffles:
Transfer the chilled 1 cup ganache to a pastry bag
fitted with a 1/2-inch plain tip (such as Ateco #6).
Pipe l-inch mounds with pointed peaks onto a clean
baking sheet. Refrigerate or freeze the truffles for
15 to 20 minutes,
or until just firm enough to roll.
Sift a light dusting of confectioners' sugar over the
truffles. Lightly coat your palms and fingertips with
confectioners' sugar. With your fingertips, pinch a
truffle into a round, then roll it gently between your
palms into a round ball. Place the truffle on the
baking sheet, and form the
remaining truffles into rounds. Refrigerate or freeze
for about 10 minutes, just until firm.
Roll the truffles in sifted cocoa powder to coat.
Refrigerate.

Decorate the cheesecake:
Run a thin-bladed knife around the edge of the
cheesecake to loosen it from the side of the
springform pan. Remove the side of the pan. Slide two
metal cake spatulas under the cheesecake and transfer
it to a serving platter. Using a metal cake spatula,
spread the reserved room-temperature chocolate ganache
evenly over the top and sides of the cheesecake. Place
the chocolate
truffles around the outside edge of the top of the
cheesecake, spacing them evenly.

Melt the white chocolate according to the instructions
in the Chocolate Key.
Using a fork, drizzle/shake the warm white chocolate
in a decorative zigzag pattern over the top of the
cheesecake. Refrigerate the cheesecake for at least 6
hours, or overnight, before serving. (The cheesecake
can be prepared ahead and refrigerated for up to 5
days.) Remove the cheesecake from the refrigerator 30
minutes before serving.
With a sharp, thin-bladed knife, cut the cheesecake
into 12 truffle-topped slices, dipping the blade in
hot water and wiping it dry after each slice.

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