RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	56.1588
Energy (kCal)	2283.7137
Carbohydrates (g)	157.2031
Total fats (g)	163.744
Fatty acids, total saturated 20:0 (g)	0.1287
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9524
Fatty acids, total polyunsaturated 17:1 (g)	0.0502
Fatty acids, total trans-monoenoic (g)	3.1026
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3970
Fatty acids, total saturated 4:0 (g)	0.1486
Fatty acids, total trans (g)	3.7186
Riboflavin (mg)	2.5993
Tocopherol, beta (mg)	0.0150
Lactose (g)	15.6860
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0611
Fatty acids, total polyunsaturated 24:1 c (g)	0.0046
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	12.0415
Tocopherol, delta (mg)	0.0900
Arginine (g)	4.7631
Proline (g)	3.1159
Fatty acids, total polyunsaturated 18:1 t (g)	3.0981
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.9496
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	85.3260
Copper, Cu (mg)	2.2441
Maltose (g)	0.0000
Zinc, Zn (mg)	10.7498
Total lipid (fat) (g)	163.7440
Vitamin K (phylloquinone) (g)	9.9153
Cholesterol (mg)	829.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0021
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3668
Menaquinone-4 (g)	27.6000
Phytosterols (mg)	0.0000
Folate, total (g)	342.3520
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.1158
Vitamin A, IU (IU)	3941.9647
Energy (kcal)	2283.7137
Fatty acids, total saturated 16:1 undifferentiated (g)	1.8241
Fatty acids, total saturated 14:1 (g)	0.6269
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.5956
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0276
Sugars, total (g)	82.9946
Folic acid (g)	119.9467
Tocotrienol, alpha (mg)	0.1820
Vitamin C, total ascorbic acid (mg)	4.2093
Lutein + zeaxanthin (g)	855.4067
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0916
Vitamin B-12, added (g)	2.0107
Valine (g)	3.3123
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.7268
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	233.8153
Fatty acids, total saturated 16:0 (g)	32.4521
Carbohydrate, by difference (g)	157.2031
Vitamin D (IU)	176.3867
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	5.0732
Tyrosine (g)	2.2937
Potassium, K (mg)	1468.5263
Fatty acids, total saturated 12:0 (g)	2.0611
Vitamin A, RAE (g)	1112.6287
Serine (g)	3.4362
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.8127
Fatty acids, total trans-polyenoic 22:4 (g)	0.0241
Alcohol, ethyl (g)	2.8896
Fatty acids, total polyunsaturated 24:0 (g)	0.0276
Fatty acids, total saturated 22:0 (g)	0.0566
Fatty acids, total saturated 14:0 (g)	7.6680
Histidine (g)	1.4809
Isoleucine (g)	2.6249
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3906
Niacin (mg)	13.9510
Water (g)	460.2608
Fatty acids, total saturated 8:0 (g)	0.6730
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0638
Carotene, beta (g)	117.0800
Sodium, Na (mg)	607.4937
Iron, Fe (mg)	8.4169
Energy (kJ)	9564.4333
Ash (g)	11.3777
Caffeine (mg)	0.0000
Glycine (g)	2.3811
Fatty acids, total trans-polyenoic (g)	0.6160
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0456
Fatty acids, total saturated 18:2 undifferentiated (g)	30.4096
Fatty acids, total polyunsaturated (g)	32.2077
Vitamin E (alpha-tocopherol) (mg)	4.0094
Sucrose (g)	50.0910
Vitamin B-6 (mg)	1.3081
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.9338
Vitamin D (D2 + D3) (g)	4.3173
Vitamin D3 (cholecalciferol) (g)	4.3173
Lysine (g)	3.2805
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.1219
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	5.2606
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.7986
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.0931
Folate, food (g)	222.4053
Fatty acids, total saturated 20:1 (g)	0.2714
Fatty acids, total monounsaturated (g)	50.2269
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.3113
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.5298
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	546.3533
Fatty acids, total polyunsaturated 16:1 c (g)	1.6494
Fatty acids, total saturated (g)	59.6498
Vitamin B-12 (g)	4.3117
Calcium, Ca (mg)	1058.9040
Fatty acids, total saturated 10:0 (g)	1.7478
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	2.6919
Glutamic acid (g)	10.1095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0061
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1095.4267
Leucine (g)	4.6570
Folate, DFE (g)	426.9387
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.6160
Fiber, total dietary (g)	15.6769
Tryptophan (g)	0.8860
Threonine (g)	2.3252
Fatty acids, total polyunsaturated 18:1 c (g)	21.0118
Manganese, Mn (mg)	1.8057
Protein (g)	56.1588
Cryptoxanthin, beta (g)	18.1000
Fatty acids, total saturated 18:1 undifferentiated (g)	47.4260
Betaine (mg)	3.2100
Phosphorus, P (mg)	1679.9503
Tocopherol, gamma (mg)	2.1300

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. For Crust:. | 2. Preheat oven to 350°F. | 3. Mix together all crust ingredients in the food processor or with mixer, until thoroughly mixed. | 4. Press into bottom of a 13 x 9 x 2-inch baking dish. | 5. Bake for 15 minutes in the preheated oven. Cool. | 6. For Filling:. | 7. In food processor or with mixer, beat the cream cheese with the sugar until smooth. | 8. Beat in the eggs until mixture is fluffy. | 9. Dissolve the coffee in the vanilla and beat into the cheese mixture until well blended. | 10. Pour into the crust and return to the preheated oven for 20 minutes or until set. | 11. Remove and spread on the topping. | 12. For Topping:. | 13. Stir together all ingredients gently with a fork until blended. | 14. Spread onto the hot cake and return to the oven. | 15. Bake for 5 minutes. | 16. Cool and chill. | 17. Top each square with a pecan half. | 18. (Makes 30 squares.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
dark brown sugar	1/4	cup		-	-	-	-
coffee crystal	1/2	teaspoon		-	-	-	-
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032
butter	4	ounces	melted	646.38	29.6995	20.1965	54.431999999999995
cream cheese	2	packages	softened	-	-	-	-
sugar	1	cup		201.495	50.398999999999994	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
coffee crystal	2	teaspoons		-	-	-	-
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
sugar	6	tablespoons		201.495	50.398999999999994	0.0	0.0
vanilla	1	teaspoon		24.191999999999997	1.0626	0.005	0.005
coffee crystal	1/2	teaspoon		-	-	-	-
pecan half		halves		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

New Orleans Cheesecake Squares