Decadent Chocolate Cherry Truffle Cheesecake
Celebrate special occasions with this luxurious Chocolate Cherry Truffle Cheesecake, inspired by my mom's birthday cake. This show-stopping dessert features a rich double chocolate cheesecake made with the finest bittersweet and unsweetened chocolates, blended with smooth cream cheese and a touch of silky tofu for creaminess. The cake is elegantly swirled with pureed cherry filling, offering a delightful contrast to the deep chocolate flavor. Instead of a traditional crumb crust, a robust chocolate cookie base soaked in port adds both flavor and structure. Finished with a ring of dark Belgian chocolate wafers and crowned with chocolate-covered cherries, this cheesecake is truly a feast for the senses.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
dried cherries
1/4 cup (soaked in port wine)
port wine (or cherry juice)
1/4 cup (for soaking cherries)
unsalted butter
1/3 cup (softened)
shortening
1/3 cup (softened)
kosher salt
1/2 teaspoon (for crust and filling)
egg
1 (for crust)
vanilla extract
1 teaspoon (for crust)
dark brown sugar
1/3 cup (for crust)
barley or whole wheat pastry flour
1 1/4 cups (for crust)
cocoa powder
1/3 cup (for crust)
bittersweet chocolate
14 ounces (chopped)
unsweetened chocolate
4 ounces (chopped)
sweetened condensed milk
1 (10-ounce) can
cream cheese
24 ounces (softened)
sour cream
1/2 cup
large eggs
2 (for filling)
silken tofu
4 ounces
salt
1/2 teaspoon (for filling)
cherry pie filling
1/4 cup (pureed until smooth)
Instructions
1
Prepare the Cookie Crust: In a small bowl, combine the dried cherries with port wine. Allow them to soak for at least 30 minutes (do not drain).
2
In a large mixing bowl, cream together the softened butter, shortening, kosher salt, egg, vanilla extract, and dark brown sugar until the mixture is light and fluffy.
3
Sift the barley or whole wheat pastry flour and cocoa powder into the creamed mixture. Mix until fully incorporated, then fold in the soaked cherries and their liquid. Your dough should resemble a thick chocolate chip cookie dough.
4
Spread the dough evenly into the bottom of a greased and parchment-lined 10-inch springform pan. Freeze the crust for 1 hour.
5
Preheat your oven to 400°F (200°C). Bake the crust for about 20 minutes, or until it is just set. Remove from the oven and let it cool.
6
Prepare the Cheesecake Filling: Lower the oven temperature to 325°F (160°C). Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during baking.
7
In a microwave-safe bowl, combine the chopped bittersweet chocolate, unsweetened chocolate, and sweetened condensed milk. Melt together until smooth, stirring occasionally. Let it cool slightly.
8
In a food processor, combine the softened cream cheese, sour cream, eggs, silken tofu, and salt. Process until smooth and creamy. Add the cooled chocolate mixture and blend until fully incorporated.
9
Pour the cheesecake mixture over the cooled cookie crust.
10
Dollop spoonfuls of the pureed cherry pie filling onto the cheese mixture. Use a knife to gently swirl through the filling for a marbled effect.
11
Bake the cheesecake in the preheated oven for about 1 hour, or until the filling is set but still slightly jiggly in the center.
12
Once baked, turn off the oven and crack the door, allowing the cheesecake to cool gradually for 1 hour. Then, refrigerate it, covered, for at least 8 hours or overnight to set completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Cherry Truffle Cheesecake?
It is a luxurious double chocolate cheesecake made with bittersweet and unsweetened chocolates, silken tofu, and a port-soaked chocolate cookie crust, finished with a cherry swirl.
What makes the texture of this cheesecake like a truffle?
The combination of high-quality melted bittersweet chocolate, cream cheese, and silken tofu creates a dense, silky, truffle-like consistency.
What type of crust is used for this recipe?
Instead of a traditional crumb crust, this recipe uses a robust chocolate cookie base made with barley or whole wheat pastry flour and port-soaked dried cherries.
Why are the dried cherries soaked in port wine?
Soaking the dried cherries in port wine adds deep flavor and moisture to the cookie crust base.
Can I substitute the port wine in the crust?
Yes, you can use cherry juice as a non-alcoholic alternative for soaking the dried cherries.
How long should I soak the dried cherries?
The dried cherries should be soaked in port or cherry juice for at least 30 minutes before being added to the dough.
What type of flour is recommended for the crust?
The recipe calls for barley or whole wheat pastry flour to give the cookie crust a specific texture.
Does the crust need to be chilled before baking?
Yes, the cookie dough should be spread into the pan and frozen for 1 hour before baking.
At what temperature do you bake the cookie crust?
The crust is baked at 400°F (200°C) for about 20 minutes until it is just set.
What chocolates are used in the filling?
The filling uses a mix of 14 ounces of bittersweet chocolate and 4 ounces of unsweetened chocolate.
How do you melt the chocolate for the cheesecake filling?
Combine the chopped chocolates with sweetened condensed milk in a microwave-safe bowl and melt until smooth.
What is the role of silken tofu in this recipe?
Silken tofu is processed with the cream cheese to add an extra layer of creaminess and smooth texture to the filling.
What size pan is needed for this cheesecake?
You will need a 10-inch springform pan that is greased and parchment-lined.
Why is the springform pan wrapped in aluminum foil?
The foil prevents water or moisture from seeping into the pan during the baking process.
How do you create the cherry swirl effect?
Dollop pureed cherry pie filling onto the cheesecake mixture and use a knife to gently swirl it for a marbled appearance.
What temperature should the oven be for the cheesecake filling?
After baking the crust, lower the oven temperature to 325°F (160°C) for the cheesecake filling.
How long does the cheesecake bake?
The cheesecake should bake for approximately 1 hour at 325°F.
How do I know when the cheesecake is done?
The filling should be set at the edges but still slightly jiggly in the center.
What is the cooling process after baking?
Turn off the oven and crack the door open, allowing the cake to cool gradually for 1 hour before refrigerating.
How long must the cheesecake be refrigerated?
The cheesecake needs to be refrigerated for at least 8 hours or overnight to set completely.
Can I use regular granulated sugar in the crust?
The recipe specifically calls for dark brown sugar to provide a richer flavor to the cookie base.
What kind of salt should I use?
Kosher salt is recommended for both the crust and the filling.
How many eggs are required for the entire recipe?
You will need 1 egg for the cookie crust and 2 large eggs for the cheesecake filling.
Should the cream cheese be softened?
Yes, the cream cheese should be softened to ensure a smooth, lump-free filling.
How do I prepare the cherry pie filling?
The cherry pie filling should be pureed until smooth before being dolloped onto the cake.
What are the suggested garnishes?
The recipe suggests finishing the cake with a ring of dark Belgian chocolate wafers and chocolate-covered cherries.
Is there sour cream in the filling?
Yes, 1/2 cup of sour cream is included to add tanginess and moisture.
What can I use if I don't have a food processor?
A high-speed blender can be used to process the cream cheese, tofu, and other filling ingredients to achieve the necessary smoothness.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat products, though it does use dairy and eggs.
Can this cheesecake be made in advance?
Yes, because it requires at least 8 hours of chilling, it is an ideal dessert to make a day before your event.