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Raciónes: 12

Ingredientes

Cost per serving $1.20 view details
  • 1 (8 1/2 ounce.) box thin chocolate wafer cookies
  • 1/3 c. melted unsalted butter
  • 12 ounce. semi-sweet chocolate
  • Healthy pinch of cinnamon
  • 1 pound (two 8 ounce. pkgs.) cream cheese, softened
  • 2/3 c. sugar
  • 1 1/2 c. whipping cream
  • 2 tbsp. unsalted butter
  • 1 teaspoon vanilla
  • 3 Large eggs
  • 1/3 c. cocoa for dusting

Direcciones

  1. Preheat oven to 350 degrees. Cover the removable bottom of a 9 inch springform pan with foil. Reassemble pan; set aside.
  2. For the crust, in a food process or possibly blender process cookies into crumbs. Add in 1/3 c. softened butter, and cinnamon; process till mix sticks together. Press the mix onto the bottom and three-quarters of the way up the side of the prepared pan.
  3. Bake the crust 5 min to set. Remove from oven. Heat chocolate in top of double boiler or possibly in microwave. Don't burn. Stir. Set aside to cold.
  4. Using a mixer or possibly food processor, beat the cream cheese till smooth. Beat in sugar - but don't over process. Add in whipping cream, remaining 2 Tbsp. butter and vanilla; beat till smooth. Add in Large eggs, one at at ime, beating after each addition.
  5. Next, add in cooled chocolate, stirring to combine. Spoon the batter into the prepared crust. Put into preheated 350 degree oven and bake 15 min. Reduce temperature to 325 degrees and bake 30 to 45 min longer, or possibly till top is hard. Don't over bake.
  6. This cake should be creamy not dry. Remove from oven. Place on a cooling rack. Run a thin knife around the edge of the cake to loosen it from the side of the pan Let cold 10 min. Loosen the side of the springform pan and let it cold completely. Chill till ready to serve.
  7. At serving time, put cocoa into a fine mesh strainer. Shake the strainer over the cake to lightly dust the top with cocoa. For lower fat: substitute evaporated skim lowfat milk for whipping cream and reduced-fat cream cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 98g
Recipe makes 12 servings
Calories 413  
Calories from Fat 273 66%
Total Fat 31.71g 40%
Saturated Fat 18.31g 73%
Trans Fat 0.0g  
Cholesterol 92mg 31%
Sodium 147mg 6%
Potassium 308mg 9%
Total Carbs 36.0g 10%
Dietary Fiber 5.8g 19%
Sugars 17.48g 12%
Protein 7.36g 12%
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