How Does She

Vanilla and Chocolate Truffle Cheesecake

Ingredients

1 Graham Cracker Crumb Crust
2pounds cream cheese left 3 to 4 hours at room temperature (60 degrees to 70 degrees Fif measured with a food thermometer).
1 1/4cups plus 2 tablespoons sugar
2tablespoons unbleached all-purpose flour
4 large eggsat room temperature
2teaspoons vanilla extract
1tablespoon fresh lemon juice
2tablespoons whipping cream
3/4cup Thick Chocolate Truffle Sauce warmed just until smooth and pourable:
3/4cup whipping cream
2tablespoons unsalted buttercut into two pieces
12ounces semisweet chocolate chips or semisweet chocolatechopped, 2 cups
1teaspoon vanilla

Instructions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Wrap the outside of the springform pan with crust with a large piece of heavy aluminum foil and place it in a large baking pan with sides at least 2 inches high. (In a ketttle or in the microwave heat 2-3 cups of water to boiling.)
Put the cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute. Add the sugar and mix until smooth and creamy, about 1 minute. Mix in the flour. Add the eggs, two at a time, mixing the batter smooth after each addition. Stop the mixer and scrap the sides of the bowl twice during this mixing. Mix in the vanilla and lemon juice. Mix in the whipping cream. Put 3/4 cup of the batter into a small bowl. Stir in the chocolate truffle sauce
Pour about half of the vanilla batter into the prepared springform pan. Reserve 1/4 cup of the chocolate batter and pour the remaining chocolate batter slowly over the vanilla batter. Pour the remaining vanilla batter on top.
Use a small spoon to drizzle the reserved chocolate batter over the top of the cheesecake, leaving a 1-inch plain edge. Use the spoon to gently swirl the chocolate batter in a marbelized pattern over the top of the cheesecake.
Put the cheesecake in the oven and pour hot water into the large baking pan to reach 1-inch up the sides of the springform pan. Bake about 1 hour, or until when you give the cheese cake a gentle shake, the top looks firm. (It usually takes about 75-80 minutes for mine to reach this point.)
Cool the cheesecake, covered loosely with paper towels, in the water bath, for 1 hour on a wire rack. Remove the cheesecake from the water bath. Remove the paper towels and cool 1 hour more. The cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.
I topped this with more of the chocolate truffle sauce, whipping cream (be careful not to over mix and make butter), and sprinkled with raspberries. I also added a raspberry puree to the plate to help balance the richness of the cheesecake.