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Dessert

Chocolate Truffle Cheesecake

SERVES 12 TO 16

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.

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 + 1 yolk, room temperature
1 teaspoon vanilla extract
1 cup heavy cream
1 chocolate brownie crust, prebaked (below)
- Dark Chocolate Ganache
- Milk Chocolate Ganache

1. Preheat oven to 250 degrees.

2. Break both types of chocolate into pieces and melt over hot water or in the microwave. Set aside.

3. 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.

4. Pour filling into cooled prebaked crust.

5. 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.

6. Turn oven off. Leave cheesecake in oven with door propped open for about an hour.

7. When cool, top with milk chocolate ganache. Then top with dark chocolate ganache.

Each slice contains 614 calories, 36g total fat, 21g saturated fat, 0g trans fat, 140mg cholesterol, 185mg sodium, 73g carbohydrate, 4g fiber, 8g protein.

 


 

 

Milk Chocolate Ganache

MAKES ABOUT 2 CUPS

9  ounces milk chocolate,* chopped
¾  cup heavy cream or coconut milk (not lite)
1½ tablespoons cold unsalted butter or dairy-free margarine

1. Place chopped chocolate in a medium stainless steel bowl. Set aside.

2. Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil. Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

3. Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spreading to cover.

*TIP For dairy-free chocolate, try Enjoy Life chocolate chips, enjoylifefoods.com.

 


 

Dark Chocolate Ganache

MAKES ABOUT 2 CUPS

8 ounces semisweet or bittersweet chocolate, chopped
¾ cup heavy cream or coconut milk (not lite)
2 tablespoons cold unsalted butter or dairy-free margarine

1. Place chopped chocolate in a medium stainless steel bowl. Set aside.

2. Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil. Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

3. Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spreading to cover evenly.

 


 

 

Gluten-Free Brownie Crust

MAKES ONE 9-INCH CRUST

8 tablespoons butter or dairy-free shortening, of choice
4 ounces unsweetened baking chocolate
1½ cups sugar
2 eggs
¼ cup milk of choice (cow, rice, soy, nut, hemp)
1 teaspoon pure vanilla extract
1 cup gluten-free flour blend of choice
½ teaspoon salt

1. Preheat oven to 325 degrees. Lightly grease and flour the sides and bottom of a 9-inch springform pan. Set aside.

2. Melt butter and chocolate in a heavy saucepan over low heat. Remove from heat and cool to lukewarm.

3. Add sugar to chocolate mixture. Stir in eggs one at a time, mixing well after each addition. Stir in milk and vanilla.

4. In a separate bowl, combine flour and salt. Stir into batter until blended.

5. Spoon batter into prepared springform pan, spreading evenly. Bake in preheated oven for 25 to 30 minutes or until center is firm to touch. Cool on rack before adding cheesecake filling.

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