Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.
On the menu last week:
Home made Pizza!
I used my cast iron pizza pan for my homemade dough. I pre-bake the crust for about 20 minutes so that it can handle all of the toppings that I like to pile on. This pie had grilled chicken, spinach, cherry tomatoes, mozzarella and sharp cheddar cheese!
And for dessert:
Chocolate Truffle Cheesecake
If you have ever made a cheesecake from scratch this recipe is easy peasy! If you have never made a cheesecake from scratch – give it a try! The worst thing that can happen is you have a big bowl full of chocolate fudgy de-constructed cheesecake! 😀
I use a recipe that I found on Taste of Home. The best thing about this recipe is that it doesn’t matter if your cheesecake cracks because you have all that delicious ganache to spread over the top!
- 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 1/4 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup baking cocoa
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1-1/2 cups (9 ounces) semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Whipped cream and miniature chocolate kisses, optional
- 1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
- 2. For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
- 3. Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- 4. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.
1 slice: 411 calories, 25g fat (14g saturated fat), 98mg cholesterol, 198mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 6g protein.
I have also used the same base recipe but instead of using melted chocolate chips in the filling I used melted peanut butter chips for an awesome Peanut Butter Cup cheesecake! You could also put some cherry pie filling on the top and then pour the ganache over it for a super decadent Black Forest Cherry Truffle Cheesecake!
See you next week for Dinner with Bill – on the menu will be Chili and Coconut Custard Pie!
Thanks for reading!