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Suggest a better descriptiongrease the bottom of a 7-inch cheesecake pan. Place all ingredients in a blender or processor. Blend until smooth. Pour into pan. Prepare a water bath by placing cheesecake pan in a large ovenproof pan, then fill the larger pan with enough boiling water to reach about halfway up the side of the cheesecake pan. Bake in a preheated 325 oven for approximately 70 minutes, until center is set and toothpick comes out clean. remove from water bath and refrigerate overnight. Before serving, remove cake from pan by carefully cutting around edges with a thin knife and inverting it onto flat pan. Invert again onto a serving dish. Serve with fresh fruit, such as peaches or crushedpineapple. Recipe By : From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 162 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 1.4mg | 0 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 41.7g | ||
Protein 0g | 0 % | |
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: 162
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