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Ingredientes
- 1 x Sara lee original cream cheesecake, frzn 17 ounce
- 1/2 c. Sliced blanched almonds
- 1/4 c. Cocoa pwdr
Direcciones
- Remove cheesecake from foil container and place on a sheet of wax paper; thaw for 10 min. Sprinkle almond slices proportionately over cake, patting down gently with finger tips. Place cocoa pwdr in a small strainer. Using sheets of paper as templates, create three even stripes of cocoa dust atop the cake. To make the first stripe, cover 2/3 of the cake with a sheet of paper, leaving the outer edge (approximately 1 1/2 inches at widest point)
- exposed. Place strainer over exposed edge and tap rim lightly to dust cake.
- To make the middle stripe, use two sheets of paper to cover the outer thirds of the cake, leaving the middle exposed. Repeat cocoa dusting.
- Repeat template procedure for outer edge on opposite side of cake and dust with cocoa. Using two large pancake spatulas, carefully transfer cake to a serving plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 55 | 50% |
| Total Fat 6.51g | 8% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 153mg | 4% |
| Total Carbs 10.66g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.06g | 5% |
| Protein 3.31g | 5% |
