A few tips for creating a perfect, crack-free cheesecake:
- Don't add crack. Ha! I kill me.
- Bring all your ingredients to room temperature.
- Add your eggs individually, and mix until they're just combined.
- Add a pan of water on the rack under the cheesecake while baking.
- Do not overbake. Take the cheesecake out even while it looks like the middle isn't yet set.
I'm making this cheesecake to celebrate the birthday of Michelle, who is the office manager where my hubby, dad, and brother work. She keeps the office warm, cheerful, and smelling of something other than boys and popcorn. And for this, among many other things, she deserves a cheesecake. Happy early birthday, Michelle!
Because this is a birthday cake, I suppose it would be rude to cut a piece to photograph (and taste-test), right? Right?
Sigh. I thought you'd say that.
Fudge Truffle Cheesecake
Serves 10-12 (sometimes 4-6)
1½ c. vanilla wafer crumbs
1/3 c. cocoa
½ c. powdered sugar
5 1/3 Tbsp. (1/3 c.) butter, melted
2 c. chocolate chips, melted and cooled
3 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
2 tsp. vanilla (the real stuff, not that "vanilla-flavored" nonsense)
1. Preheat oven to 300 degrees.
2. Combine vanilla wafer crumbs, cocoa, and sugar in a medium bowl. Add melted butter and stir with a fork until well combined. Press mixture into bottom of a 9" springform pan.3. Using a stand mixer, beat cream cheese until fluffy. Add sweetened condensed milk and vanilla, and mix. Add melted chocolate and mix.
4. Add eggs, one at a time, and beat until just mixed after each addition.
5. Pour batter over crust in pan. Bake 55 minutes to 1 hour and 5 minutes, or until outside is baked, and center is starting to set.6. Cool until cheesecake is at room temperature, and then refrigerate several hours before serving.