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Semisweet Chocolate Cheesecake Recipe
|Vanilla cookie crumbs||1 1⁄2 Cup (24 tbs)|
|Soft margarine||1 Teaspoon|
|Evaporated skim milk||12 Ounce (1 Can)|
|Granulated fructose||1⁄3 Cup (5.33 tbs)|
|Semi sweet chocolate||3 Ounce|
|Light cream cheese||16 Ounce (2 Packages, 8 Ounce Each)|
|Chocolate extract||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Teaspoon|
Serving size: Complete recipe
Calories 2559 Calories from Fat 719
% Daily Value*
Total Fat 81 g125.2%
Saturated Fat 34 g170%
Trans Fat 0 g
Cholesterol 760.9 mg
Sodium 4715.6 mg196.5%
Total Carbohydrates 342 g113.9%
Dietary Fiber 16.2 g64.8%
Sugars 213.2 g
Protein 130 g259%
Vitamin A 43.4% Vitamin C
Calcium 266.1% Iron 80.7%
*Based on a 2000 Calorie diet
Press firmly into the bottom of a 9 in. (23 cm) springform pan.
Refrigerate or place in freezer until chilled.
Filling: Combine evaporated milk, cornstarch, and granulated fructose in a saucepan.
Cook and stir over medium heat until mixture is thick and very creamy.
Remove from heat, add chocolate, and stir until chocolate is melted.
Cool to room temperature.
Beat cream cheese until light and fluffy.
Beat in cooled chocolate-milk mixture.
Beat in eggs, one at a time.
Beat in chocolate and vanilla extracts and flour.
Transfer to crumb-lined pan.
Bake at 325°F (165°C) for 45 to 60 minutes or until middle is set.
Allow to cool.
Remove from pan.
Chill thoroughly before serving.