BITTERSWEET CHOCOLATE CHEESECAKE WITH WHITE TRUFFLE SAUCE

Bittersweet Chocolate Cheesecake with White Truffle Sauce image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h45m

Yield 12

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 435, Carbohydrate 27 g, Cholesterol 110 mg, Fiber 3 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 170 mg