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Recipe: Bittersweet Chocolate Cheesecake With White Truffle Sauce
Similar Categories: Bittersweet, Chocolate, Cheesecake, White, Truffle, Sauce
Serving Size : 12
2 (8 ounce) packages cream cheese -- softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon all-purpose flour
3 eggs
8 ounces bittersweet chocolate -- melted and cooled
WHITE TRUFFLE SAUCE
1 (6 ounce) package white chocolate (white baking bar) -- chopped
2 tablespoons margarine or butter
1/2 cup whipping (heavy) cream
Heat oven to 275º. Lightly grease springform pan, 9 × 3 inches. Beat cream
cheese and vanilla on medium speed in medium bowl 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 firm. Cool 15 minutes. Run
metal spatula along side of cheesecake to loosen before and after
refrigerating. Cover and refrigerate about 3 hours or until chilled.
Meanwhile, prepare White Truffle Sauce.
Remove cheesecake from side of pan. Let cheesecake stand at room temperature
15 minutes before cutting. Serve cheesecake with sauce and, if desired,
fresh raspberries or strawberries. Refrigerate any remaining cheesecake.
WHITE TRUFFLE SAUCE:
Heat baking bar and margarine in heavy 2-quart saucepan over low heat,
stirring constantly, until melted (mixture will be thick and grainy); remove
from heat. Stir in whipping cream until smooth. Cover and refrigerate about
2 hours or until chilled.
2 (8 ounce) packages cream cheese -- softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon all-purpose flour
3 eggs
8 ounces bittersweet chocolate -- melted and cooled
WHITE TRUFFLE SAUCE
1 (6 ounce) package white chocolate (white baking bar) -- chopped
2 tablespoons margarine or butter
1/2 cup whipping (heavy) cream
Heat oven to 275º. Lightly grease springform pan, 9 × 3 inches. Beat cream
cheese and vanilla on medium speed in medium bowl 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 firm. Cool 15 minutes. Run
metal spatula along side of cheesecake to loosen before and after
refrigerating. Cover and refrigerate about 3 hours or until chilled.
Meanwhile, prepare White Truffle Sauce.
Remove cheesecake from side of pan. Let cheesecake stand at room temperature
15 minutes before cutting. Serve cheesecake with sauce and, if desired,
fresh raspberries or strawberries. Refrigerate any remaining cheesecake.
WHITE TRUFFLE SAUCE:
Heat baking bar and margarine in heavy 2-quart saucepan over low heat,
stirring constantly, until melted (mixture will be thick and grainy); remove
from heat. Stir in whipping cream until smooth. Cover and refrigerate about
2 hours or until chilled.
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