The bittersweet chocolate cheesecake with white truffle sauce recipe prep time: 30 minutes start to finish: 5 hours 15 minutes 12 servings
2 packages (8 oz each) cream cheese, softened
1 teaspoon vanilla
2⁄3 cup sugar
1 tablespoon all-purpose flour
8 oz bittersweet baking chocolate, melted, cooled Fresh raspberries or strawberries, if desired
1 package (6 oz) white chocolate baking bars, chopped
2 tablespoons butter or margarine
1⁄2 cup whipping cream
1 Heat oven to 275°F. Lightly spray bottom and side of 9-inch springform pan with cooking spray.
2 In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fl uff y. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
3 Bake about 1 hour 15 minutes or until center is set. (Do not insert knife because hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
4 Run knife around side of pan to loosen cheesecake. Cover; refrigerate about 3 hours or until chilled.
5 Meanwhile, in 2-quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy).
6 Remove from heat. Stir in whipping cream until smooth. Cover; refrigerate about 2 hours or until chilled.
7 Run knife around side of pan to loosen cheesecake; remove side of pan.
8 Let cheesecake stand at room temperature 15 minutes before cutting. Drizzle sauce over cheesecake. Top with berries. Store in refrigerator.
|bittersweet chocolate cheesecake with white truffle sauce recipe|