Fudge Truffle Cheesecake

 

 After our last light, refreshing dessert, we were ready to dive into something rich and delicious. Hence, the Fudge Truffle Cheesecake!

Notice the difference between these two ingredients photos? This was Problem #1: never send Rachel to the grocery store alone. Rachel doesn't know the difference between Vanilla Sugar Wafers and ACTUAL Vanilla Wafers called for in the crust.

The crust ingredients waiting to be blended.

Problem #2: Don't put Ellie or Rachel in charge of finding the correct pie pan. We were getting ready to press the crust into a regular pie pan when Ellie's mom yelled, "Wait!! Don't you have to use a spring form pan?" Thus began the search for the long lost spring form pan that was finally found deep within a cupboard.

Measuring out generic semi-sweet chocolate chips.

And now onto problem #3: Generic brand semi-sweet chocolate chips melted in the microwave look like that. They are supposed to be smooth and melted, but instead they were a squishy, brown blob.

As with the sorbet, when in doubt, go to Google! Which wasn't much help either....

After deliberating, we finally decided to start over with Toll House semi-sweet chocolate chips which melted perfectly!

But don't worry! There is always a use for everything--even melted chocolate-blobs. We were able to spread them over our cookie-dough-brownies from the night before.

The filling was poured into the crust and sent to the oven. Check out Ellie's beautiful, handy-dandy Dutch oven mitts that are indeed practical, Rachel!!

And finally, after chilling for a day, our masterpiece was ready to be cut and tasted.

The Reviews:

 "It's really good!! But you can only eat so much..." -Ellie's Mom

 "It's cheesy." -Ellie Dad

 "It's very rich." -Davis (Ellie's brother)

"Delectable." -Gabe (Ellie's brother)

"MMMMMMMMMM!!" -Leona 

"Wow. Did you really make this? The texture is fantastic." -Rachel's Mom

Rachel's Recipe Review: I found the Fudge Truffle Cheesecake Ellie and I made to be delightful. My favorite part was probably the texture...it was thick and rich and yummy. I'm a huge cheesecake fan to begin with, but I'd never made a cheesecake from scratch before, so it was a true experience. The extra work definitely payed off in more YUM.

Ellie's Recipe Ramblings: Well, it was a VERY interesting process trying to make this cheesecake, but it ended up turning out very delicious! I will admit, after having Junior's Cheesecake after Broadway in New York, my cheesecake-standard was very high. Yet, I still found our cheesecake very tasty, and I actually found the crust to be pretty similar to Junior's (or at least my memory of Junior's). This was my very first cheesecake-making experience, so Rachel and I were pretty proud of it. It was so rich--at first we were stuffing it down because it was so delicious, but then about half way through the piece we stopped and could eat no more! We do have one warning, however: we ate the cheesecake at about 10 PM (after Miss Mountain Lake), and it wasn't too friendly on Rachel: she was up till 3 in the morning!


"Don't wreck a sublime chocolate experience by feeling guilty." ~Lora Brody