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Bittersweet Chocolate Cheesecake with White Truffle Sauce

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Bittersweet Chocolate Cheesecake with White Truffle Sauce
  • Prep 30 min
  • Total 4 hr 45 min
  • Servings 12
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You'll love this cheesecake--it's full of rich (but not too sweet) chocolate flavor!
By Betty Crocker Kitchens
Updated Aug 14, 2006

Ingredients

Cheesecake

  • 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

White Truffle Sauce

  • 1 package (6 oz) white chocolate baking bars, chopped
  • 2 tablespoons butter or margarine
  • 1/2 cup whipping cream
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bittersweet chocolate differs from semisweet in that it contains more chocolate liquor (the paste that comes from ground cocoa beans) and less sugar.
  • tip 2
    Use full-fat cream cheese for the best flavor and texture. Reduced-fat varieties will result in a softer, more watery cheesecake.

Nutrition

435 Calories, 34 g Total Fat, 8 g Protein, 27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
305
Total Fat
34 g
Saturated Fat
20 g
Cholesterol
110 mg
Sodium
170 mg
Potassium
270 mg
Total Carbohydrate
27 g
Dietary Fiber
3 g
Protein
8 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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