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

    Average Rating:

    1 Total Reviews

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    • on May 06, 2008

      I made this cheesecake for Buddha (he's a chocoholic) and quartered the amounts to make a smaller version in our 5" mini springform pan. It cooked for 40 minutes as stated. It did rise up out of the pan but that was ok because I cut the top off and had a little for me that way, so if made using a mini springform pan, I suggest using 1/5 of this recipe. After chilling the cheesecake for 2 hours, I poured the chocolate sauce over the top while still in the pan (in the locked position), finished chilling the cake for 2 more hours, then ran a knife around the inside to loosen before releasing the rim. The only other thing I know to say is that I served him half of it and asked "well?". He didn't answer. But he did have it devoured it just four bites! Great (and easy) recipe Sharon, thanks for posting! :)

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    Nutritional Facts for Chocolate Ribbon Cheesecake

    Serving Size: 1 (175 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 664.4
     
    Calories from Fat 455
    68%
    Total Fat 50.6 g
    77%
    Saturated Fat 24.9 g
    124%
    Cholesterol 167.2 mg
    55%
    Sodium 466.9 mg
    19%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 1.8 g
    7%
    Sugars 35.7 g
    143%
    Protein 10.2 g
    20%

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