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Chocolate Velvet Cream Cheesecake Recipe
|Chocolate wafers||11 Ounce, crushed (1 Package)|
|Melted margarine/Butter||7 Tablespoon|
|Semisweet chocolate chips||2 Cup (32 tbs)|
|Eggs||4 , separated|
|Cream cheese||8 Ounce, softened|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Whipping cream||2 Cup (32 tbs), whipped|
|Chopped pecans||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 7882 Calories from Fat 4624
% Daily Value*
Total Fat 526 g808.8%
Saturated Fat 220 g1100%
Trans Fat 0 g
Cholesterol 1787.5 mg
Sodium 4200 mg175%
Total Carbohydrates 712 g237.3%
Dietary Fiber 18 g71.9%
Sugars 462.1 g
Protein 78 g155.7%
Vitamin A 152.9% Vitamin C 1.7%
Calcium 67.4% Iron 91.6%
*Based on a 2000 Calorie diet
Press into the bottom of a 9 inch springform pan.
Bake at 325 degrees for 10 minutes.
Melt the chocolate chips in the top of a double boiler over boiling water.
Beat the egg yolks in a small bowl.
Combine the cream cheese, 1/2 cup of the sugar and vanilla in a mixing bowl and beat until smooth and fluffy.
Stir in the melted chocolate and the beaten egg yolks.
Beat the egg whites in a small mixing bowl until soft peaks form.
Add the remaining 1/2 cup sugar gradually, beating until stiff peaks form.
Fold the egg white mixture into the chocolate mixture.
Fold in the whipped cream and pecans.
Pour evenly over the cooled chocolate wafer crust and freeze.
Defrost in the refrigerator 45 minutes before serving.
Decorate with whipped cream and serve.