Dairy-Free Chocolate Truffle Cheesecake
This luxurious treat has a brownie crust, a creamy filling and two ganache toppings. For a dairy-free version, make Dairy-Free Chocolate Cheesecake with dairy-free variations of Brownie Crust and chocolate ganache toppings.
Servings: 14 servings
Calories: 444kcal
Ingredients
- 10 ounces good-quality dark chocolate
- 2 ounces unsweetened baker’s chocolate
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup sugar
- 4 eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 chocolate brownie crust, prebaked (below)
- Dark Chocolate Ganache (below)
- Milk Chocolate Ganache (below)
Instructions
- Preheat oven to 250 degrees.
- Break both types of chocolate into pieces and melt over hot water or in the microwave. Set aside.
- Beat the cream cheese until fluffy, scraping the sides and bottom of the bowl. Add sugar and continue beating for a few minutes. Add eggs one at a time, beating until incorporated, scraping the sides and bottom of the bowl. Beat in the vanilla. Mix in the cream. Slowly stir in melted chocolate until ingredients are combined.
- Pour filling into cooled prebaked crust.
- Place cheesecake in preheated oven and bake on middle rack for 2 hours or until sides feel firm and the center is soft like baked custard. Begin checking after 90 minutes. Internal temperature should be 150 degrees.
- Turn oven off. Leave cheesecake in oven with door propped open for about an hour.
- When cool, top with milk chocolate ganache. Then top with dark chocolate ganache.
Notes
Nutrition facts not calculated with crust and ganaches. Please see those recipes for their individual nutrition facts.
Nutrition
Calories: 444kcal | Carbohydrates: 27g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 186mg | Potassium: 275mg | Fiber: 2g | Sugar: 20g | Vitamin A: 995IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 3.5mg