RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	64.301
Energy (kCal)	2138.596
Carbohydrates (g)	234.7103
Total fats (g)	109.083
Fatty acids, total saturated 20:0 (g)	0.0371
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8229
Fatty acids, total polyunsaturated 17:1 (g)	0.0320
Fatty acids, total trans-monoenoic (g)	0.8179
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4320
Fatty acids, total saturated 4:0 (g)	0.0436
Fatty acids, total trans (g)	0.9914
Riboflavin (mg)	2.0057
Tocopherol, beta (mg)	0.0200
Lactose (g)	3.9215
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0266
Fatty acids, total polyunsaturated 24:1 c (g)	0.0012
Fatty acids, total saturated 18:4 (g)	0.0032
Fatty acids, total saturated 18:0 (g)	7.7119
Tocopherol, delta (mg)	0.1200
Arginine (g)	4.1089
Proline (g)	2.7006
Fatty acids, total polyunsaturated 18:1 t (g)	0.8119
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	1.0234
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	83.7350
Copper, Cu (mg)	1.5412
Maltose (g)	0.0000
Zinc, Zn (mg)	7.0201
Total lipid (fat) (g)	109.0830
Vitamin K (phylloquinone) (g)	11.9250
Cholesterol (mg)	909.0500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1502
Menaquinone-4 (g)	6.9000
Phytosterols (mg)	0.0000
Folate, total (g)	270.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0647
Vitamin A, IU (IU)	1692.3000
Energy (kcal)	2138.5960
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8977
Fatty acids, total saturated 14:1 (g)	0.1681
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.4587
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0197
Sugars, total (g)	104.1928
Folic acid (g)	81.6000
Tocotrienol, alpha (mg)	0.1430
Vitamin C, total ascorbic acid (mg)	1.0350
Lutein + zeaxanthin (g)	1076.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1252
Vitamin B-12, added (g)	0.0000
Valine (g)	3.0768
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1817
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	130.4040
Fatty acids, total saturated 16:0 (g)	17.1987
Carbohydrate, by difference (g)	234.7103
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	4.6743
Tyrosine (g)	1.9883
Potassium, K (mg)	891.6660
Fatty acids, total saturated 12:0 (g)	0.5140
Vitamin A, RAE (g)	477.6500
Serine (g)	3.3587
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.6373
Fatty acids, total trans-polyenoic 22:4 (g)	0.0272
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0069
Fatty acids, total saturated 22:0 (g)	0.0206
Fatty acids, total saturated 14:0 (g)	2.1219
Histidine (g)	1.2864
Isoleucine (g)	2.4447
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1172
Niacin (mg)	9.6882
Water (g)	519.6089
Fatty acids, total saturated 8:0 (g)	0.1747
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0452
Carotene, beta (g)	30.3500
Sodium, Na (mg)	2408.1280
Iron, Fe (mg)	13.6050
Energy (kJ)	8952.3600
Ash (g)	15.0524
Caffeine (mg)	0.0000
Glycine (g)	2.1336
Fatty acids, total trans-polyenoic (g)	0.1735
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0309
Fatty acids, total saturated 18:2 undifferentiated (g)	25.1458
Fatty acids, total polyunsaturated (g)	26.7406
Vitamin E (alpha-tocopherol) (mg)	2.9050
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6168
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2334
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	2.9365
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0678
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.7868
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)	0.2127
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.5057
Folate, food (g)	188.8000
Fatty acids, total saturated 20:1 (g)	0.1425
Fatty acids, total monounsaturated (g)	36.6651
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.5657
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.1682
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	653.8400
Fatty acids, total polyunsaturated 16:1 c (g)	0.7341
Fatty acids, total saturated (g)	30.5972
Vitamin B-12 (g)	2.2295
Calcium, Ca (mg)	741.3120
Fatty acids, total saturated 10:0 (g)	0.4467
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	2.6024
Glutamic acid (g)	9.2349
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0032
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	471.9500
Leucine (g)	4.1493
Folate, DFE (g)	328.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1735
Fiber, total dietary (g)	34.1950
Tryptophan (g)	0.7836
Threonine (g)	2.0999
Fatty acids, total polyunsaturated 18:1 c (g)	10.7584
Manganese, Mn (mg)	1.5949
Protein (g)	64.3010
Cryptoxanthin, beta (g)	20.7500
Fatty acids, total saturated 18:1 undifferentiated (g)	35.4062
Betaine (mg)	1.2900
Phosphorus, P (mg)	1214.0520
Tocopherol, gamma (mg)	1.3450

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 300°F. | 2. (I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking. | 3. Combine the vanilla wafer crumbs and butter in a small mixing bowl. | 4. Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. | 5. Hold this pan in the freezer until ready to fill. | 6. In a large mixing bowl, beat the cream cheese until smooth. | 7. Add the sugar, 1/2 cup at a time, beating well after each addition. | 8. Add the geletin; mix well at low speed. | 9. Add the eggs, one at a time, beating well after each addition. | 10. Stir in the sour cream, Irish Cream and vanilla. | 11. Spoon the mixture over the crust. | 12. Bake at 300 for one hour and fifteen minutes. | 13. DO NOT OPEN THE OVEN DOOR! | 14. Turn off oven, KEEP THE OVEN DOOR CLOSED. | 15. Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes. | 16. DO NOT OPEN THE OVEN DOOR DURING THIS TIME! | 17. Remove the cheesecake from the oven and carefully remove the springform pan. | 18. Place on a decorative plate and serve at room temperature or chilled. | 19. May garnish with grated semi-sweet chocolate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vanilla wafer	2	cups	crushed	705.6	117.76	8.0	24.32
butter	5	tablespoons	melted	427.5	19.6425	13.3575	36.0
cream cheese	3	packages	softened	-	-	-	-
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
gelatin	1	envelope	unflavored	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
irish cream	1/2	cup		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
chocolate			semisweet grated	-	-	-	-

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

Cooking in progress....

Irish Cream Cheesecake