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Suggest a better descriptionCrust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling. Filling: In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and beat until mixture is smooth. Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan. Bake approximately 1 hour. Turn off oven and crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool to room temperature. Glaze: In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve. Recipe By : DESSERT SHOW #DS3002 Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 19:39:23 -0500 From: Jackie Bordelon
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Serving Size: 1 Serving (2637g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6435 | ||
Calories from Fat: 2743 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 304.8g | 406 % | |
Saturated Fat 140.1g | 700 % | |
Monounsaturated Fat 108.1g | ||
Polyunsanturated Fat 31.8g | ||
Cholesterol 3260mg | 1003 % | |
Sodium 2795.4mg | 96 % | |
Potassium 4796.4mg | 126 % | |
Total Carbohydrate 866g | 255 % | |
Dietary Fiber 45.9g | 184 % | |
Sugars, other 820.1g | ||
Protein 155.1g | 222 % | |
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: 6435
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