Bittersweet Chocolate Cheesecake with White Truffle Sauce

Health score
4%
Bittersweet Chocolate Cheesecake with White Truffle Sauce
285 min.
12
416kcal

Suggestions


Indulge your senses with our Bittersweet Chocolate Cheesecake with White Truffle Sauce, a dessert that promises to be the star of any gathering. This luxurious cheesecake combines the rich, deep flavors of bittersweet chocolate with the creamy, velvety texture of cream cheese, creating a harmonious balance that will leave your taste buds dancing. Each slice is a decadent experience, perfect for those who appreciate the finer things in life.

What sets this cheesecake apart is its exquisite white truffle sauce, which adds a touch of elegance and sophistication. The sauce, made from melted white chocolate and whipping cream, drapes over the cheesecake like a silky blanket, enhancing its flavor profile and making it a true showstopper. Whether you're celebrating a special occasion or simply treating yourself, this dessert is sure to impress.

With a preparation time of just under five hours, including chilling, this cheesecake is well worth the wait. It serves 12, making it ideal for sharing with friends and family. Each bite is a delightful blend of textures and flavors, with a caloric breakdown that allows you to savor every moment without guilt. So gather your ingredients, roll up your sleeves, and get ready to create a masterpiece that will have everyone asking for seconds!

Ingredients

  • oz chocolate white chopped
  • oz baker's chocolate cooled melted
  • tablespoons butter 
  • 16 oz cream cheese softened
  •  eggs 
  • tablespoon flour all-purpose gold medal®
  • 0.7 cup sugar 
  • teaspoon vanilla 
  • 0.5 cup whipping cream 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • hand mixer
  • springform pan

Directions

  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.
  2. Pour into pan.
  3. 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.
  4. Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
  5. 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.
  6. Run knife around side of pan to loosen cheesecake; remove side of pan.
  7. Let cheesecake stand at room temperature 15 minutes before cutting.
  8. Serve cheesecake with sauce and berries. Store in refrigerator.

Nutrition Facts

Calories416kcal
Protein6.57%
Fat68.34%
Carbs25.09%

Properties

Glycemic Index
20.17
Glycemic Load
14.52
Inflammation Score
-7
Nutrition Score
10.840869630161%

Flavonoids

Catechin
12.16mg
Epicatechin
26.81mg

Nutrients percent of daily need

Calories:415.62kcal
20.78%
Fat:33.99g
52.29%
Saturated Fat:19.52g
121.97%
Carbohydrates:28.09g
9.36%
Net Carbohydrates:24.9g
9.06%
Sugar:21.42g
23.8%
Cholesterol:93.28mg
31.09%
Sodium:176.44mg
7.67%
Alcohol:0.11g
100%
Alcohol %:0.14%
100%
Caffeine:15.12mg
5.04%
Protein:7.35g
14.7%
Manganese:0.8mg
40.07%
Copper:0.64mg
31.86%
Iron:3.6mg
20.01%
Magnesium:69.17mg
17.29%
Phosphorus:169.76mg
16.98%
Vitamin A:800.54IU
16.01%
Zinc:2.29mg
15.24%
Selenium:9.37µg
13.39%
Vitamin B2:0.22mg
13.01%
Fiber:3.18g
12.73%
Calcium:97.61mg
9.76%
Potassium:274.27mg
7.84%
Vitamin E:0.82mg
5.44%
Vitamin B5:0.53mg
5.32%
Vitamin B12:0.28µg
4.64%
Folate:16.42µg
4.1%
Vitamin K:4.27µg
4.07%
Vitamin B1:0.06mg
3.8%
Vitamin B6:0.06mg
2.85%
Vitamin D:0.38µg
2.52%
Vitamin B3:0.45mg
2.25%