I made this fancy dessert today because our family is having an early Easter gathering this weekend, and a rich decadent cheesecake just begs to be shared with a crowd! The last time I made a new recipe for a get-together, I forgot to take a picture of the final product before it was devoured. (Remember this post? The truffle theme was a total coincidence, I promise!) So here are a few snapshots of the cheesecake as I made it this morning.
Crust pressed into the springform pan:
Filled crust before going in the oven:
Cheesecake immediately after baking:
Cheesecake after cooling for 3 hours at room temperature:
Hopefully there will be a slice leftover so I can add a photo to this post showing you a cross-section of the crust and filling. Otherwise, if I don't update this post, then I suppose the recipe was a rousing success! ;)
Fudge Truffle Cheesecake
Yield: 9” springform pan
Ingredients
Crust:
1 1/2 cups almond flour
1/2 cup powdered sugar
1/3 cup baking cocoa
1/2 cup butter, melted
Filling:
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tsp vanilla
4 eggs
2 cups semisweet chocolate chips, melted and cooled
Garnish:
Whipped cream or cool whip
Mini semisweet chocolate chips
Directions
1. Preheat oven to 300°F.
2. Combine all crust ingredients. Press onto bottom and 2” up sides of 9” springform pan. Chill in refrigerator.
3. For filling, beat cream cheese, sweetened condensed milk, and vanilla in large bowl, at medium speed, until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate chips until evenly incorporated. Pour into crust.
4. Bake for 65 minutes, until center is almost set (will still jiggle slightly). Cool on wire rack for 3 hours at room temperature. Refrigerate overnight.
5. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips, if desired.
Note: This recipe needs to be made one day in advance!
Recipe adapted from Taste of Home.
