Truffle Cheesecake
3 lbs. cream cheese (six 8 oz. packages)
2 1/4 sugar
1/2 cup flour
1 cup sour cream
2 tbsp truffle oil
1 tsp vanilla extract
Preheat oven to 350F. Butter a 10-inch springform pan
and line the bottom with a circle of parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the
cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides
as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour.
With mixer on low speed, gradually add sugar mixture to cream cheese; mix until
smooth. Add sour cream, truffle oil and vanilla. Mix until smooth. Add eggs,
one at a time, beating until just combined. Do not over mix.
Pour cream cheese filling into prepared pan. Set pan inside a large, shallow
roasting pan. Carefully ladle boiling water into roasting pan to reach halfway
up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325
degrees. Continue baking until cake is set but still slightly wobbly in the
center, about 30 minutes more. Turn off oven; leave cake in oven with door
slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely.
Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run
a knife around the edge of the cake.
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