The zesty marinade for these deep-fried chicken wings is made of ginger, soy sauce, and gin. You’re going to adore these if you enjoy chicken wings.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 5 hrs |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 1 ½ cups vanilla wafer crumbs
- ½ cup confectioners’ sugar
- ⅓ cup unsweetened cocoa powder
- ⅓ cup butter, softened
- 2 cups semi-sweet chocolate chips
- 3 (8 ounce) packages cream cheese, room temperature
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- In a large mixing bowl, mix together crushed vanilla wafers, confectioners’ sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
- In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
- Allow to cool to room temperature, then refrigerate for several hours before serving.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 21 g |
| Sodium | 288 mg |
| Sugars | 34 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! For something different, I use white chocolate in place of the semi-sweet and glaze the top with raspberry or strawberry compote. Holy cow it’s amazing! Tip Wrap the spring form in foil and cook in a water bath to avoid cracking
Serve with a scoop of vanilla bean ice cream and you’re in heaven.
I made this for Christmas Dinner with my extended family and it was loved by everyone. The only thing I did different was instead of using vanilla cookies to make the crust I used a Betty Crocker fudge brownie mix. I put the cheese cake filling directly on top of the unbaked brownie mix and baked it according to directions in the recipe. After letting it cool completely I topped it of with extra creamy cool whip.
Awesome cheese cake I made it for Christmas dinner everyone loved it easy to make I followed the recipe exactly it was perfect
Made this for the first time today and everyone was crazy over it! I added a semisweet white chocolate drizzle and that really perfectly offset the richness of the cheesecake itself. Extra vanilla as well (2 tbsp, I don’t play around!) I also used chocolate graham crackers in place of the wafers to save time, turned out fine and much easier. If you’re like me and don’t own any heat safe bowls to form a double boiler, you can totally melt the chocolate chips in a regular pot on the stove, just be sure to use very low heat and stir constantly until smooth in order to avoid scorching the chocolate.
I made this for the first time yesterday exactly as described to share with work friends and it was received with rave reviews all around. The texture of the cake is firm, allowing the cake to stand up as nicely as any NY cheesecake. A couple of people mentioned that they liked that it wasn’t “too chocolatey.” Personally, I think it would benefit from an oreo crust and will try that next time. After the 55 min at 300 deg F, I turned off the oven and let it sit in there for another hour. When pulled out of the oven later, the middle looked a little soft, but, as mentioned in the original recipe, it was just fine at the end–no undercooked center at all. I’m going to add it to my collection of recipes as a go-to for chocolate cheesecake.
I’ve made this recipe dozens of times now, and I’ve never had it fail (which cannot be said of any other cheesecake recipe I’ve tried). Never cracks, never less than perfectly delicious.
This has become my family’s favorite dessert. Even my husband, who avoids cheesecake at all costs, asks me to bake this for his birthday every year. Super highly recommend, with recipe as written. Sometimes I increase the crust by 50% to be able to build up the sides more. Also works well as mini-cheesecakes!
This was really, really good. I made it for Valentines Day and my wife loved it as well. I added Creme de Framboise (Raspberry Liqueur) and then topped it with a Raspberry compote along with whipped cream. It turned out really well, and I will certainly make it again.
It’s a delicious cake and it’s very versatile. For Mother’s Day I used this recipe but didn’t add cocoa powder and was able to make a Lemon Raspberry Cheesecake, with a few minor adjustments.
Absolutely delicious! Fudgy, rich and oh so decadent! Melt in your mouth deliciousness! Tiny slices will satisfy the biggest chocolate craving! This recip is a keeper!
This was excellent! I followed the recipe exactly; it definitely looked underdone when I took it out of the oven but it wasn’t by the time it had cooled off. It really wasn’t difficult and tastes great, in the opinion of the whole family. I will make this again.
Delish!!! Wonderful, silky texture and great chocolate taste. The only change I made was a chocolate Graham cracker crust. Will certainly make this again!
Fabulous and quick to make. It is in my permanent recipe file!
Came out deelish! Dense cheesecake with great cookie crust. Great for chocoholics like myself 🙂
I made it as the recipe was written-have lots of chocolate lovers in my family-very rich-topped with fresh raspberries and whipped cream- Will diffidently make again
This cheesecake is fantastic! Wonderful cheesecake consistency and flavor! My husband wished the crust was a bit more “chocolaty,” but I thought it was just right. I made it just as the instructions were written. Wouldn’t change a thing. Didn’t even have one crack! I sent half of the cheesecake to work with my husband and the men devoured it!!!
I didn’t have vanilla wafers so I used graham crackers instead for the crust. My family loved it and I will be making it again.
The Fudge Truffle Cheesecake was fabulous. I gave it to several friends and we all agreed it was great eating! It makes many servings so it’s a recommendation for a marvelous dessert for a dinner party. Making it the day ahead would help the cook and give the cake a chance to set up properly. Oh, there were no substitutes—
No changes. Trust in the recipe. It sets up are you take it out. Everyone loved it. It was a big Valentine’s Day hit.
everyone LOVED it!