Decadant white chocolate cheesecake with shortbread crust and a surprising hint of almond
Mix ingredients for the crust and press into the bottom of a springform pan. Bake at 400 degrees for five to six minutes. Remove from oven and cool. Grease the sides of the pan lightly. Melt and cool the chocolate. Mix together the cream cheeses then add eggs one at a time. Mix in the sugar, flour, vanilla, and almond extract. Stir 1 cup of mixture into the chocolate, then incorporate all of the mixture. Pour into the pan and bake at 325 degrees for forty minutes. Remove from oven and cool. Remove from pan and drizzle with strawberry glaze. Refrigerate.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 347 (64%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 259mg||80 %|
|Sodium 455.4mg||16 %|
|Potassium 260.8mg||7 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 37.4g|
|Protein 12.8g||18 %|
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Calories per serving: 545
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