White Truffle Sauce

White Truffle Sauce

Ingredients:
2 tablespoons margarine or butter
1/2 cup whipping (heavy) cream

Directions:
Heat oven to 275º. Lightly grease springform pan, 9 × 3 inches. Beat cream
cheese and vanilla on medium speed in medium bowl 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 firm. Cool 15 minutes. Run
metal spatula along side of cheesecake to loosen before and after
refrigerating. Cover and refrigerate about 3 hours or until chilled.
Meanwhile, prepare White Truffle Sauce.
Remove cheesecake from side of pan. Let cheesecake stand at room
temperature 15 minutes before cutting. Serve cheesecake with sauce and, if
desired, fresh raspberries or strawberries. Refrigerate any remaining
cheesecake.
WHITE TRUFFLE SAUCE:
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. Stir in whipping cream until smooth. Cover and
refrigerate about 2 hours or until chilled.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt
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