Chocolate Fudge Candy Cheesecake
A delicious, fluffy cheesecake with chocolate truffles. It tastes like an XXL truffle, but much creamier. The secret is the addition of sour cream, which adds freshness while also enhancing the sweetness and rich chocolate flavor. It’s incredibly easy to make, perfect for beginners. Although the description is quite long and may seem intimidating at first, I think the video will dispel any doubts. The only downside to this cheesecake is that it must be thoroughly cooled and then refrigerated before being drizzled with chocolate and served. But believe me, it’s worth the wait!
Recipe modifications:
- Shortcrust: You can make the bottom with homemade shortcrust pastry or any cookies. I use regular cocoa biscuits, which gives the cake a super chocolatey flavour.
- Cheese: I use 18% fat cheese from a bucket. The fattier the cheese, the creamier the cheesecake. These cheeses are usually a bit more expensive, but because we don’t use butter or mascarpone, the cost is practically the same as with cheaper, lower-fat cottage cheese.
- Topping: You can also serve the cheesecake without topping. It will be lower in calories and still look beautiful.
- Truffles: Use your favorite candies. They don’t have to be truffles; if you want, you can take a risk and try making this cheesecake with any candies with a similar texture.
How to Bake Cheesecake?
To make the cheesecake creamy, bake it with steam. I find the easiest way is to place a baking sheet filled with hot water one level below the cheesecake. This will keep the steam in the oven at all times and prevent water from getting into the springform pan. The springform pan and baking paper won’t get soggy and wet when you take it out of the oven. If you have a steam oven, it’s even easier.
How to prevent the cheesecake from sinking?
The most important thing when baking cheesecake is to not open the oven! When the cheesecake is baked, turn off the oven and leave it closed! After 1-2 hours, you can start opening the oven. At first, just a little, and then every few minutes, open it a little more to prevent the cheesecake from “thermal shock” or “draining.” The slower it cools and the smaller the temperature difference, the better.
The following proportions yield a cheesecake weighing approximately 2.9 kg and measuring approximately 27 cm in diameter.
Read the step-by-step recipe for Truffle Cheesecake with Chocolate Glaze and watch the video below.
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If you need more information on how to bake cheesecake or are looking for more cheesecake inspiration, check out the recipe for cinnamon cheesecake; I write more about it there.
Chocolate Fudge Candy Cheesecake
Video
Chocolate Fudge Cheesecake Recipe
Ingredients
Crust
- 250 g cocoa biscuits
- 50 g butter
Cheese mix
- 1 kg cheese for cheesecake 18% fat
- 4 eggs
- 200 g sugar
- 500 g polish chocolate truffles (candy)
- 200 g sour cream 18%
Chocolate frosting
- 200 g dark chocolate (50% cocoa)
- 100 g 30% fat cream
Instructions
Crust
- Crush the cookies in a food processor. Melt the butter. Mix the crushed cookies with the butter. Line the bottom of the springform pan with baking paper. Pour the buttery crumbs onto the paper and line the bottom of the tin with them. You can smooth the surface with a glass. Bake the base in an oven preheated to 180°C (
356 °F) for approximately 5 minutes until lightly golden.250 g cocoa biscuits, 50 g butter
Cheese mix
- Take out all ingredients from the refrigerator in advance. Ideally, they should be at room temperature. Place the candies and sour cream in a food processor. Blend until smooth. If there are any small lumps of candy, don't worry.500 g polish chocolate truffles, 200 g sour cream 18%
- Place the cream cheese, blended sour cream with truffles, and sugar in the bowl of a stand mixer. Beat until combined. After 2-3 minutes, begin adding the eggs one at a time (in the video, I crack the eggs into a separate bowl first to make it easier to pour them into the mixture and to ensure that no eggshells end up in the cheesecake. This also ensures that the eggs are not spoiled). When all the ingredients are combined and smooth, turn off the mixer. Use a spatula to scrape up any remaining cream cheese that the mixer didn't pick up (if any) and beat for a few more seconds.1 kg cheese for cheesecake 18% fat, 4 eggs, 200 g sugar
- Pour the mixture onto the pre-baked, cooled crust. Place in an oven preheated to 120°C (250 °F) and bake for approximately 50 minutes. Bake in a water bath or with steam! After 50 minutes, turn off the oven, but don't open it! Let the cheesecake cool in the steamy oven. After about 2 hours, you can remove the cheesecake from the oven and set it on the counter. Don't open the oven door immediately! First, slightly ajar. Every few minutes, open the door ajar more and more until it's completely open. The slower the cheesecake cools, the better. A sudden change in temperature can cause the cheesecake to collapse. When the cheesecake has cooled completely, cover it with plastic wrap and refrigerate for about 8 hours.
Chocolate frosting
- In a saucepan, heat the cream, but do not bring it to a boil. When steam begins to rise from the cream, turn off the heat. Add the chocolate broken into small pieces, to the hot cream and stir until the chocolate is completely melted.Remove the cheesecake from the refrigerator, remove the foil and the rim of the springform pan. Pour the glaze over the cheesecake and smooth with a knife or spatula. You can serve the cheesecake immediately or refrigerate. Enjoy!200 g dark chocolate, 100 g 30% fat cream
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
