Bittersweet Chocolate Cheesecake

Recipe By:
Margaret
  • Currently 4.9/5 Stars.
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Bittersweet Chocolate Cheesecake
Margaret | Submit a Photo
  • Total Time 120 min Ico-add
  • Yield 1 Cake
  • Level Medium

A delicious chocolate cheesecake served with white truffle sauce.
 

Ingredients

  • For graham crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • For filling:
  • 2 (8 ounce) packages cream cheese, softened
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • 1 tablespoon all purpose flour
  • 3 eggs
  • 8 ounces bittersweet chocolate, melted and cooled
  • For white truffle sauce:
  • 1 (6 ounce) package white chocolate (white baking bar), chopped
  • 2 tablespoons margarine or butter
  • 1/2 cup whipping (heavy) cream
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Directions

  1. 1. To make graham crust: mix ingredients and press into the bottom of a 9 inch springform pan.
  2. 2. Bake at 350 degrees F for 8 to 10 minutes; cool and fill.
  3. To make filling:
  4. 3. Heat oven to 275 degrees F.
  5. 4. Beat cream cheese and vanilla 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.
  6. 5. Bake for about 1 hour 15 minutes or until center is firm. Cool 15 minutes.
  7. 6. Cover and refrigerate about 3 hours or until chilled.
  8. To make white truffle sauce:
  9. 7. Heat baking bar and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy); remove from heat.
  10. 8. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
  11. 9. Remove cheesecake from refrigerator and let stand at room temperature 15 minutes before cutting.
  12. 10. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries.
  13. 11. Refrigerate any left over cheesecake.
 
 
  • Did you know?

    Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C.