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Ingredientes
- 2 ounce butter, melted
- 5 ounce granita biscuits (shortbread), finely crushed
Direcciones
- Combine the butter, biscuit crumbs and brown sugar. Press the mix over the base and sides of a 23 cm (9 inch) loose-bottomed pan and place it in the refrigerator to harden.
- Heat the chocolate in a bowl over a pan of warm water. Blend the cheese, sugar and egg yolks together, then fold in the chocolate. Mix in half the cream. Whisk the egg whites till stiff and mix in the mix.
- Turn into the crumb case and leave in the refrigerator to set.
- Whip the cream till stiff sufficient to pipe. Decorate the cheesecake with piped cream and chocolate curls before serving. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 407 | |
| Calories from Fat 404 | 99% |
| Total Fat 45.99g | 57% |
| Saturated Fat 29.13g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 327mg | 14% |
| Potassium 14mg | 0% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.48g | 1% |
