betty crocker best of baking recipes.txt

- - - - - - - - - - - - - - - - - - -

Per serving: 3018 Calories (kcal); 244g Total Fat; (67% calories from fat); 78g

Protein; 184g Carbohydrate; 710mg Cholesterol; 3366mg Sodium

Food Exchanges: 2 Grain(Starch); 8 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 44

Fat; 8 Other Carbohydrates

NOTES : *3 canned imported pear-shaped tomatoes, drained, can be

substituted for the fresh tomatoes.

The Classic Four-Seasons Pizza is an edible display of the year's

seasons, with spring represented by fresh basil and chunks of

tomato, summer by capers and anchovies, fall by cheese and winter

by prosciutto, one of the more nourishing foods available in

winter.

Nutr. Assoc. : 0 0 26153 1198 4633 0 2478 0 26004 26367 0 160

Exported from MasterCook *

Bittersweet Chocolate Cheesecake with White Truffle Sauce

Recipe By :

Serving Size : 12

Preparation Time :0:00

Categories

: Cakes

Desserts

Amount Measure

------- ------------ --------------------------------

Ingredient -- Preparation Method

(8 ounce) packages cream cheese -- softened

teaspoon vanilla

cup sugar

tablespoon all-purpose flour

eggs

ounces bittersweet chocolate -- melted and cooled

White Truffle Sauce -- (recipe follows)

WHITE TRUFFLE SAUCE

(6 ounce) package white chocolate (white baking bar) -- chopped

tablespoons margarine or butter

cup whipping (heavy) cream

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.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Page 122

Betty Crocker - Best Of Baking Recipes