Bittersweet Chocolate Cheesecake with White Truffle Sauce
You'll love this Bittersweet Chocolate Cheesecake - it's full of rich (but not too sweet) chocolate flavor!
Yield: 12 servings
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1 tablespoon Gold Medal all-purpose flour
- 3 eggs
- 8 ounces bittersweet baking chocolate, melted, cooled
- Fresh raspberries or strawberries, if desired
White Truffle Sauce
- 1 (6 ounce) package white chocolate baking bars, chopped
- 2 tablespoons butter or margarine
- 1/2 cup whipping cream
- Heat oven to 275 degrees F. Lightly grease bottom and side of a 9 inch springform pan.
- In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth.
- Gradually add sugar, beating until fluffy.
- Beat in flour. Beat in eggs, one at a time.
- Beat in chocolate. Pour into pan.
- Bake about 1 hour 15 minutes or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.)
- Cool at room temperature 15 minutes.
- Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
White Truffle Sauce
- In a 2 quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy); remove from heat.
- Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
- Run knife around side of pan to loosen cheesecake; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting.
- Serve cheesecake with sauce and berries.
- Store in refrigerator.
Bittersweet chocolate differs from semisweet in that it contains more chocolate liquor (the paste that comes from ground cocoa beans) and less sugar.
Use full-fat cream cheese for the best flavor and texture. Reduced-fat varieties will result in a softer, more watery cheesecake.
Per serving: Calories 435 (Calories from Fat 305 ); Total Fat 34g (Saturated Fat 20g); Cholesterol 110mg; Sodium 170mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 8g
Percent Daily Value*: Vitamin A 16%; Vitamin C 0%; Calcium 8%; Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: