Try this Chocolate Cheesecake #06 recipe, or contribute your own.

Still searching for what to cook ?

Name: Chocolate Cheesecake #06
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/2 c Sour cream; 1 tb Vanilla extract; 1 lb Cream cheese; 3/4 c Extra fine sugar; 6 oz Bittersweet chocolate; Graham cracker crust; 1/4 c Rum; 4 Extra large eggs

Find the most delicious recipes here

INGREDIENTS

1/2 c Sour cream
1 tb Vanilla extract
1 lb Cream cheese
3/4 c Extra fine sugar
6 oz Bittersweet chocolate
Graham cracker crust
1/4 c Rum
4 Extra large eggs

Servings

INSTRUCTIONS

From: smudd@vstn1.math.uoknor.edu (stephanie) Date: 5 Oct 1993 12:25 CDT Prepare graham cracker crust, pressinto base and sides of 9" spring form pan and refrigerate. Melt 6 oz. bittersweet chocolate with 1/4 cup rum over low heat, set aside. Beat 1 lb. cream cheese until fluffy. Gradualy beat in 3/4 cup extra fine sugar, 1/2 cup sour cream and 1 Tbs. vanilla extract. Add 4 extra large eggs, one at a time. Mix well, place bowl over hot water and stir unti smooth. Pour 10oz. of batter into another bowl, set aside. Mix remaining batter with chocolate, stir over hot water until smooth. Take springform pan from refrigator, fill with chocolate batter. Gently pour plain batter over the top and make swirls in the batter with fork. Bake at 325 for 50 min. Cool to room temperature, remove rim and refrigerate overnight. This recipe is from the Williams-Sonoma Autumn 1993 catalog. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Chocolate Cheesecake #06

1/2 c Sour cream
1 tb Vanilla extract
1 lb Cream cheese
3/4 c Extra fine sugar
6 oz Bittersweet chocolate
 Graham cracker crust
1/4 c Rum
4 Extra large eggs

From: smudd@vstn1.math.uoknor.edu (stephanie)    Date: 5 Oct 1993 12:25 CDT    Prepare graham cracker crust, pressinto base and sides of 9" spring form  pan and refrigerate. Melt 6 oz. bittersweet chocolate with 1/4 cup rum over  low heat, set aside. Beat 1 lb. cream cheese until fluffy. Gradualy beat in  3/4 cup extra fine sugar, 1/2 cup sour cream and 1 Tbs. vanilla extract.  Add 4 extra large eggs, one at a time. Mix well, place bowl over hot water  and stir unti smooth. Pour 10oz. of batter into another bowl, set aside.  Mix remaining batter with chocolate, stir over hot water until smooth. Take  springform pan from refrigator, fill with chocolate batter.  Gently pour  plain batter over the top and make swirls in the batter with fork. Bake at  325 for 50 min. Cool to room temperature, remove rim and refrigerate  overnight. This recipe is from the Williams-Sonoma Autumn 1993 catalog.    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (780g)
Recipe Makes: 10 Servings

Calories: 2628
Calories from Fat: 2317 (88%)

Amt Per Serving		% DV

	Total Fat 257.5g	343 %
	Saturated Fat 144.7g	723 %
	Monounsaturated Fat 65.5g
	Polyunsanturated Fat 11g
Cholesterol 897.6mg		276 %
Sodium 2369.9mg		82 %
Potassium 1107mg		29 %
Total Carbohydrate 40.7g		12 %
	Dietary Fiber 1g	4 %
	Sugars, other 39.7g
Protein 46.7g		67 %
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.

About Our Nutrition Facts

Calories per serving: 2628

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe