*  Exported from  MasterCook  *
 
                         Fudge Truffle Cheesecake 1
 
 Recipe By     : Mary Malmros <malmros@id.wing.net>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CHOCOLATE CRUST:
    1      cup           CHOCOLATE WAFER COOKIE -- CRUMBS
    4      tablespoons   UNSALTED BUTTER -- MELTED
                         CHOCOLATE GANACHE:
    2      pounds        BITTERSWEET CHOCOLATE -- FINELY CHOPPED
    2      cups          HEAVY CREAM
                         FILLING:
      1/4  cup           CORNSTARCH
      1/2  cup           HEAVY CREAM
    2      tablespoons   VANILLA EXTRACT
    1 1/2  pounds        CREAM CHEESE -- SOFTENED
    1 1/2  cups          GRANULATED SUGAR
    4      large         EGGS -- AT ROOM TEMP
                         TOPPING:
    2      ounces        WHITE CHOCOLATE -- COARSELY
                         ASSEMBLY:
                         CONFECTIONERS' SUGAR (FOR -- DUSTING TRUFFLES)
                         COCOA POWDER
 
 Make the chocolate crust:
 Position a rack in the lower third of the oven and preheat to 325 F.
 Remove the sides from a 10-by-3-inch springform pan. Trim a 10-inch
 cardboard cake circle so that it fits snugly within the curved lip of the
 bottom of the springform pan. Cover the circle with a piece of heavy-duty
 aluminum foil, leaving a 2-inch overhang all around the edges  Carefully
 attach the side of the pan so you do not tear the foil . Wrap the foil
 overhang halfway up the outside of the pan. (Lining the bottom of the pan in
 this way will give the cheesecake an even flat base, making it easy to
 remove from the pan.)  In a small bowl, stir together the cookie crumbs and
 melted butter, stirring
 until well combined. Press the mixture evenly over the bottom of the prepared
 pan. Refrigerate the crust while you prepare the ganache and filling.
 Make the ganache:
 Place the chocolate in a medium bowl. In a small saucepan set over medium
 heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate
 and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk
 until smooth. Measure out 2 cups of the ganache for the cake filling and set
 aside. Measure out 1 cup of the ganache for the chocolate truffles, cover and
 refrigerate until firm enough to pipe. Cover the remaining ganache and set
 aside at room temperature.
 Make the filling:
 Place the cornstarch in a small bowl. Gradually whisk in the cream and the
 vanilla, and whisk until smooth.
 
                    
 
 
 
 
 
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