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Five-Layer Cheesecake

 

13

Yield

1

cake

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free
 

Ingredients

1 cup sugar
granulated
8 ounces cream cheese
softened
2 teaspoons vanilla extract
pure
5 large eggs
2 cups sour cream
8 ounces dark chocolate
*
8 ounces white chocolate
1 cup heavy whipping cream
2 x graham cracker pie crust
*

Directions

Melt dark and white chocolates---separately---over a double boiler.

When thoroughly dissolved, add heavy cream to white chocolate.

Whisk, but if chocolate begins to lump, then place it back on top of the double boiler for a few seconds until it melts.

Next, make cheesecake by beating the cream cheese until it is fluffy.

Gradually, add sugar and vanilla. Beat in eggs---one at a time---and then blend in sour cream. Divide the mixture in half. To one half, add the dark chocolate, and to the other half add the white chocolate. Pour white chocolate later first into prepared pans, making sure to divide the mixture evenly. Pour the dark chocolate on top of the white, and avoid mixing the two together. Bake at 350℉ (180℃) for 60 to 70 minutes, or until it feels firm. Turn oven off. Leave door slightly open, and allow to cool for 1 hour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 116866% of calories from fat
 % Daily Value *
Total Fat 86g 132%
Saturated Fat 52g 258%
Trans Fat 0g
Cholesterol 466mg 155%
Sodium 381mg 16%
Total Carbohydrate 28g 28%
Dietary Fiber 0g 0%
Sugars g
Protein 39g
Vitamin A 54% Vitamin C 3%
Calcium 34% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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