From the kitchen of One Perfect Bite...I love cheesecakes and over the years I've amassed an embarrassing number of recipes for them. As a young cook, I instantly recognized how easy they were to make, so they appeared with great regularity at my table. With the passage of time, however, my metabolism slowed, calories became a concern and I served them less frequently. That being said, I probably should fess up and tell you, that despite that, there is almost always a cheesecake in my freezer. It's my fail safe for feeding unexpected guests or supplying refreshments for last minute meeting requests. I'm always on the lookout for new cheesecakes and while browsing through recipe blogs, I came across one for a chocolate truffle cheesecake on a blog called Moogie and Pap. The recipe first appeared on the Hershey's website, so I knew that the cake would have intense chocolate flavor that I hoped would meld into the creaminess that is associated with cheesecake. I made the cake immediately and it has been in my files ever since. There are a couple of tricks that will help to make this cake as pretty as it is tasty. To prevent cracking, you'll want to put a pan of boiling water on the floor of your oven. If the cake, particularly the brownie layer, is allowed to overcook, it can be difficult to slice. I make it a point to use the lower time limit suggested for baking this cake because we like it moist. You'll probably have to experiment to see how well-done you want the cake to be. If you like chocolate and are also a cheesecake addict, you'll love the creamy richness of this cake. Here is how it is made.
Chocolate Truffle Cheesecake...from the kitchen of One Perfect Bite courtesy of Hershey's Kitchen
6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
1) Heat oven to 350 degrees. Grease 9-inch springform pan.
2) To make brownie layer: Stir butter, sugar, and vanilla together in a large bowl.. Add eggs and stir until blended. Stir in flour, cocoa, baking powder and salt. Mix well. Spread mixture in prepared pan.
Bake for 25 to 30 minutes , or until brownie layer pulls away from sides of pan.
3) While brownie layer bakes make cheesecake layer. Beat cream cheese and sugar with an electric mixer
3. Meanwhile for Truffle Cheesecake Layer: In a bowl of an electric mixer, beat cream cheese and sugar on medium speed until smooth. Gradually beat in eggs, heavy cream, vanilla and salt until well blended. Set aside 2 tablespoons chocolate chips. Microwave remaining chocolate chips on Medium temperature for 1-1/2 minutes, or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter.
3) When brownie layer is done, remove it from oven and immediately spoon cheesecake mixture over it. Return to oven and continue baking for 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
4) Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium for 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. Yield: 8 to 10 servings.
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