Bittersweet Chocolate Cheesecake with White Truffle Sauce
Bittersweet Chocolate Cheesecake with White Truffle Sauce requires approximately 4 hours and 45 minutes from start to finish. This recipe serves 12. One portion of this dish contains roughly 8g of protein, 37g of fat, and a total of 408 calories. It is a good option if you're following a vegetarian diet. A mixture of eggs, vanilla, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.
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.
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.
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.