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My all-time favorite, end-of-the-road, last-meal-on-Earth dessert would be cheesecake. I have loved it forever. From the very first bite. It probably has something to do with my love for cheese. Cheese and cake. Where could things possibly go wrong?
In this case, I wanted to make a cheesecake topped with something outrageously decadent…truffles! Harry & David chocolate truffles are absolutely to die for. The assortment of flavors is divine, and I knew that I had to do something extra fun with them.
This cheesecake has a chocolate cookie base with a delightfully creamy cheesecake center. It's super light but rich in flavor. On top of the cheesecake comes a silky and fudgy chocolate ganache. And why stop there?! On top of that is an actual cherry topping of maraschino cherries, along with chocolate shavings — and those truffles!
The truffles take this baby to the next level. It's the perfect treat for your sweetheart or your Galentine's Day party.
SERVINGS
- Food processor
- 9-inch springform pan
- Stand mixer
- Saucepan
- Cheesecake
- 25 chocolate sandwich cookies
- 6 tablespoons unsalted butter (melted)
- 8 ounces cream cheese (softened)
- 1 cup sugar
- 6 ounces dark chocolate (melted)
- 14 cup cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- Ganache topping
- 1 cup heavy cream
- 8 ounces dark chocolate (chopped)
- Cherry topping
- 2 cups cherries (pitted and frozen)
- 2 teaspoons cornstarch
- Cheesecake topping
- 1 box Harry & David chocolate truffles (for topping)
- Maraschino cherries (for topping)
- Chopped chocolate (for topping)
- For the cheesecake
- In a food processor, add the sandwich cookies and blend until they are fine crumbs. Add the melted butter and blend until the mixture is moist. Press the crust in the bottom of a 9-inch springform pan.
- In the bowl of your electric mixer, beat the cream cheese until smooth. Beat in the sugar, melted dark chocolate, and cocoa powder. Beat in each egg one at a time. Beat in the vanilla extract until just combined. Don't over mix!
- Pour the batter into the crust. Bake at 350° for 40-45 minutes or until center is almost set. Remove the cake from the oven and let it cool completely. Chill it overnight.
- For the ganache
- Heat the heavy cream in a saucepan until warm. Place the chopped chocolate in a bowl and pour the heated cream over the chocolate. Let it sit for a minute then stir until completely smooth.
- Let it cool slightly, then pour it over the top of the cake. Chill in the fridge for 30 minutes.
- For the cherry topping
- Combine the cherries and cornstarch in a saucepan over medium heat. Stir to combine and heat until thickened, about 5 minutes. Let cool completely.
- For serving
- Remove the cheesecake from the fridge and place the chocolate truffles on the edges. I like to use 8 or 10. Fill the center with the cherry topping. Add the chopped chocolate on top as well as the maraschino cherries. Serve!
AUTHOR
Jessica Merchant is a full-time recipe developer and food writer who is intensely passionate about food and writing, and loves to share her food through her blog How Sweet Eats. Bacon makes her beam. Chocolate makes her shout from the rooftops with joy. Vegetables are her biggest frenemy (her perfect world would include none of them).