Bittersweet Chocolate Cheesecake with White Truffle Sauce

You'll love this cheesecake--it's full of rich (but not too sweet) chocolate flavor! MORE+ LESS-

By Betty Crocker Kitchens

Updated August 14, 2006

Make with

Gold Medal Flour

Ingredients

packages (8 oz each) cream cheese, softened

teaspoon vanilla

2/3

cup sugar

tablespoon Gold Medal™ all-purpose flour

eggs

oz bittersweet baking chocolate, melted, cooled

Fresh raspberries or strawberries, if desired

package (6 oz) white chocolate baking bars, chopped

tablespoons butter or margarine

1/2

cup whipping cream

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1

Heat oven to 275°F. Lightly grease bottom and side of 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.
2

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.
3

Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
4

In 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.
5

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.