When I orignally posted this back in Jan 2002, I said I had not tried this recipe because it looked like a lot of work. Flash forward to Easter 2007..I finally broke down and made this, and I was right, it is indeed, a lot of work. But it is so worth it. This tastes just like the Junior's cheesecake I ordered off of QVC. I made it again last night for a co-workers birthday and brought it in...everyone was swooning and begging for the recipe! Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight. You do want to make this a day ahead before you plan to serve it as it's best chilled for at least 8 hours. Enjoy!!!
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Serving Size: 1 serving(s) (104g) | ||
Recipe Makes: 12 serving(s | ||
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Calories: 181 | ||
Calories from Fat: 111 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 202.2mg | 62 % | |
Sodium 9975.2mg | 344 % | |
Potassium 99mg | 3 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.7g | ||
Protein 6.8g | 10 % | |
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: 181
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