Ingredients and Weight:
- Graham cracker crumbs: 2 cups (200g)
- Salted butter, melted: 1/2 cup (120g)
- Cream cheese, softened: 16 oz (450g)
- Granulated sugar: 1 cup (200g)
- Eggs: 2 large
- Egg yolks: 2 large
- Sour cream: 1 cup (240g)
- Pure vanilla extract: 1 teaspoon
- Semi-sweet chocolate chips: 1 cup (170g)
- Heavy cream: 1 cup (240g)
- Fudge sauce: 1/2 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and egg yolks one at a time. Stir in sour cream and vanilla extract.
- Pour cheesecake filling over the crust. Bake for 45-50 minutes, or until set.
- Let cool completely.
- In a small saucepan, combine chocolate chips, heavy cream, and fudge sauce. Heat over medium heat, stirring constantly, until melted and smooth.
- Pour chocolate truffle topping over the cheesecake. Refrigerate for at least 4 hours or overnight.
Nutritional Information:
Per serving (1/8 of cheesecake):
- Calories: 450
- Fat: 25g (38% of calories)
- Carbohydrates: 40g (50% of calories)
- Protein: 10g (12% of calories)
Dish Characteristics:
- Rich and decadent
- Creamy and smooth
- Chocolatey and fudgy
- Perfect for special occasions
User Comments:
- "This cheesecake is absolutely divine! The fudge truffle topping is to die for."
- "I made this for my husband's birthday and he loved it. It's so easy to make and looks so impressive."
- "The perfect balance of sweet and rich. I couldn't stop eating it."
Special Precautions and Tips:
- Make sure the cream cheese is softened to room temperature for best results.
- If you don't have a springform pan, you can bake the cheesecake in a regular 9-inch baking pan.
- Let the cheesecake cool completely before adding the truffle topping.
- If you like, you can add a dollop of whipped cream or fresh berries to each slice.
