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Choc Cheesecake with White Truffle Sauce




Source of Recipe


Gold Medal®


List of Ingredients




2 packages (8 ounces) cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon Gold Medal® all-purpose flour
3 eggs
8 ounces bittersweet baking chocolate, melted and cooled
White Truffle Sauce (See Below)
Fresh raspberries or strawberries, if desired


Recipe



1. Heat oven to 275ºF. Lightly grease bottom and side of springform pan, 9x3 inches.
2. Beat cream cheese and vanilla in medium bowl 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.
3. Bake about 1 1/4 hours or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
4. Run metal spatula along side cheesecake to loosen. Cover and refrigerate about 3 hours or until chilled. Meanwhile, prepare White Truffle Sauce.
5. Run metal spatula along side of cheesecake to loosen; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and berries. Cover and refrigerate any remaining dessert.




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White Truffle Sauce



1 package (6 ounces) white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/2 cup whipping (heavy) cream

1. Melt baking bars and butter in heavy 2-quart saucepan 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.