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Suggest a better description* Lightly grease the base and sides of a 20.5cm (8in) round springform tin. Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join, then line sides of tin with another piece of baking parchment.
* Make the base. Whiz the biscuits in a food processor until finely ground. Drizzle in the melted butter and pulse until combined. Tip the biscuit mixture into the base of the prepared tin. Press and smooth down with the back of a spoon. Put into fridge to chill.
* Make the filling. Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and holds its shape. (Melt chocolate and add to mixture and whisk if you are adding chocolate)
* Spoon the cream cheese mixture into the tin, spread to cover completely and make a smooth, even layer. Chill in the fridge for at least 6hr or overnight.
*. Add decoartion ... lots of different chocolates
* Remove cheesecake from tin and transfer on to a serving plate or cake stand. Serve in slices.
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Serving Size: 1 (1350g) | ||
Recipe Makes: 1 | ||
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Calories: 4921 | ||
Calories from Fat: 3617 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 401.9g | 536 % | |
Saturated Fat 226.9g | 1134 % | |
Monounsaturated Fat 117.7g | ||
Polyunsanturated Fat 19.4g | ||
Cholesterol 1181mg | 363 % | |
Sodium 4921mg | 170 % | |
Potassium 1348.5mg | 35 % | |
Total Carbohydrate 286.6g | 84 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 281.4g | ||
Protein 56.6g | 81 % | |
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: 4921
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