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Bittersweet Chocolate Cheesecake with White Truffle Sauce
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Prep Time:
30 minutes
Total Time:
4 hours 45 minutes
Indulge in decadent chocolate cheesecake with the perfect balance of richness and sweetness.
Ingredients:
  • 2 packages (8 oz each) cream cheese, softened
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 3 eggs
  • 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
Instructions:
  • Preheat your oven to 275°F. Lightly grease a 9-inch springform pan. In a medium bowl, use an electric mixer on medium speed to blend cream cheese and vanilla until smooth. Gradually mix in sugar until fluffy. Stir in flour, then add eggs one at a time. Mix in chocolate and pour batter into the pan.
  • Bake for approximately 1 hour and 15 minutes, or until the center is firm. Avoid inserting a knife to prevent cracking. Allow to cool at room temperature for 15 minutes.
  • Gently slide a knife around the edge of the pan to release the cheesecake. Cover it and place in the refrigerator for approximately 3 hours, or until completely chilled.
  • Melt white chocolate and butter in a 2-quart saucepan over low heat, stirring constantly until smooth. Remove from heat and stir in whipping cream. Chill in the refrigerator for about 2 hours until cold.
  • Loosen cheesecake from pan by running a knife around the edges and removing the sides. Allow the cheesecake to sit at room temperature for 15 minutes before slicing. Serve with sauce and berries, and refrigerate any leftovers.

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