Try this Richer Than Sin White Choc Cheesecake recipe, or contribute your own.
Suggest a better descriptionFrom: jdnicoll@engrg.uwo.ca (James Nicoll + Jasmine) Date: Mon, 30 Aug 1993 22:10:09 GMT Appliances: 9"x 3" springform pan, a bowl or a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet. Crust: Butter springform pan with softened butter Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed. Press evenly over bottom & 2/3rds up sides of pan. Set aside. Filling: Preheat oven to 150C/300 F. Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat & let cool slightly. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form. Fold egg-whites into chocolate mixture. Pour into crust. Place pan on baking sheet & bake at 150 C for 55 minutes. The cake will rise & the top will wiggle slightly when shaken. Turn off heat & let cake stand in oven for one hour (It may sink). Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature. Topping: Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavouring. Pour topping over cool cake. Cover with cello-wrap & refrigerate overnight. *This cake may be tightly covered & refrigerated up to three days. *It may be frozen in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight. Three hours before serving, remove cake from refrigerator & remove side of springform. Garnish if desired. Notes on Cake: 1. I have done my best in converting measurements, please forgive any errors 2. I find it unnecessary to add a garnish to the cake, the rich flavour is quite satisfying. NOTE: For fullest flavour, this cake must be served at room temperature. Serves up to twelve people. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 277 | ||
Calories from Fat: 193 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 17mg | 1 % | |
Potassium 255.6mg | 7 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 21.1g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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