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Fudge Truffle Cheesecake
Reviews:
January 02, 2006

One word comes to mind after taking a bite of this…decadent! This truly tasted like a fudge truffle, it was rich, creamy, almost silky! I used reduced fat cream cheese, but trust me, you would have never known the difference. I would also recommend that you use a very good chocolate, I used Wilbur semi-sweet chocolate. Also, make sure your cream cheese and eggs are at room temperature to achieve that smooth silky consistency and I always add the eggs one at a time as I beat them in. The cookie crust is absolutely perfect, I wouldn’t cheat and use Oreos for the crust, they just don’t seem to go with the taste of a truffle.

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