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Recipe Name: Lemon And Chocolate Cheesecake With Chocolate & Walnut Base Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

280 Gram(s) Dark Chocolate Digestive
Biscuits -
70 Gram(s) Finely chopped walnuts
95 Gram(s) Butter
30 Gram(s) Bitter Dark Chocolate, for
3 Eggs, size 2
210 Gram(s) Caster sugar
2 Lemons, grated zest
1 1/2 Lemon, juice
1/2 Teaspoon(s) Natural vanilla essence
425 Gram(s) Mascarpone
150 Sour cream
Base Melt all ingredients in a pan until mixed together. Press into
thebase of a greased 10 inch flan tin. Chill in the freezer.Filling2.
In a large bowl, whisk together the cheese, lemon and vanilla untilit
forms a soft smooth floppy mixture.3. Using the mixer, whisk the eggs
and sugar together until they form athick trail which will stay on the
surface.4. Gently mix the egg mixture into the cheese mixture (i.e.
light intoheavy) using a balloon whisk or spatula.5. Stand the tin on a
baking sheet. Pour onto the cheesecake base,filling the tin right to
the top.6. Bake at 140°c for 30 minutes.7. Whilst still warm, pour
over the sour cream. The sour cream will setto a smooth, glossy
finish.8. Grate a little nutmeg on top, and finish with some chocolate
curls.Converted by MC_Buster.NOTES : Chef:Tessa BramleyConverted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 385
Calories From Fat: 353
Total Fat: 39.9g
Cholesterol: 98.6mg
Sodium: 33.5mg
Potassium: 50.5mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 4.3g

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