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    You are in: Home / Recipes / Chocolate Cheesecake Recipe
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    Chocolate Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    GalicioBocharit's Note:

    This recipe uses low-fat white cheese common here in Israel. I do not know what the US equivalent would be, as cream cheeses are much heavier. It looks beautiful with its white top layer on top of the brown cake, and tastes best after a day or two in the fridge.

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    Units: US | Metric


    1. 1
      Knead together biscuit crumbs and butter into a ball and then flatten into a 24cm rectangular pan.
    2. 2
      In a double boiler, melt chocolate and remove from the heat source.
    3. 3
      Mix together: the cheeses, 1/2c sugar, 1 tsp vanilla and eggs. Add the chocolate until well mixed.
    4. 4
      Pour the cheese mixture over the biscuit layer and bake on high for 10 minutes, then lower heat and continue baking until the cake is slightly inflated around the edges.
    5. 5
      Mix last three ingredients and pour onto hot cake.
    6. 6
      Bake an additional 10 minutes. Let cake set in the fridge for a day before serving.

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    Nutritional Facts for Chocolate Cheesecake

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 552.2
    Calories from Fat 453
    Total Fat 50.3 g
    Saturated Fat 30.7 g
    Cholesterol 185.5 mg
    Sodium 216.9 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 4.8 g
    Sugars 16.3 g
    Protein 8.9 g

    The following items or measurements are not included:

    plain sweet biscuit crumbs

    white cheese

    white cheese

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