Harps Foods Recipes


Truffle Fudge Cheesecake

Yield: 12-16 servings



Preheat the oven to 300 degrees F

In a large mixing bowl, mix by hand crushed vanilla wafers, confectioners sugar, cocoa and butter. Line the bottom and sides of a 9- inch springform pan with parchment paper. Press mixture into pan.

In the top of a double boiler, melt the dark chocolate morsels, stirring until the mixture is very smooth.

In a large bowl, beat the cream cheese with an electric mixer until fluffy. Gradually add the sweetened condensed milk and beat until smooth. Mix in the melted chocolate, eggs and vanilla. Continue to beat at a low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

Bake for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. If desired, sprinkle extra vanilla wafer crumbs over the top of the cheesecake.

Let cool on a wire rack for about 45 minutes, then refrigerate for at least 4 hours. Remove sides of pan and tear off excess parchment paper before serving.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Harps Foods Recipes