RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.5033
Energy (kCal)	2837.648
Carbohydrates (g)	354.3756
Total fats (g)	145.0203
Fatty acids, total saturated 20:0 (g)	0.0463
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4990
Fatty acids, total polyunsaturated 17:1 (g)	0.0570
Fatty acids, total trans-monoenoic (g)	0.6390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3168
Fatty acids, total saturated 4:0 (g)	1.5128
Fatty acids, total trans (g)	0.7986
Riboflavin (mg)	1.7876
Tocopherol, beta (mg)	0.0150
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0225
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	34.4527
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.2696
Proline (g)	0.9492
Fatty acids, total polyunsaturated 18:1 t (g)	0.5691
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4170
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	64.0500
Copper, Cu (mg)	0.3306
Maltose (g)	0.0000
Zinc, Zn (mg)	4.6123
Total lipid (fat) (g)	145.0203
Vitamin K (phylloquinone) (g)	33.3100
Cholesterol (mg)	697.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1272
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	96.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0564
Vitamin A, IU (IU)	1794.0000
Energy (kcal)	2837.6480
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9059
Fatty acids, total saturated 14:1 (g)	0.2169
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6096
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	352.8726
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1440
Vitamin C, total ascorbic acid (mg)	2.0600
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3890
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	63.2520
Fatty acids, total saturated 16:0 (g)	35.9452
Carbohydrate, by difference (g)	354.3756
Vitamin D (IU)	160.8000
Fructose (g)	0.0000
Fluoride, F (g)	3.4500
Aspartic acid (g)	2.1189
Tyrosine (g)	0.8289
Potassium, K (mg)	1242.5080
Fatty acids, total saturated 12:0 (g)	2.7686
Vitamin A, RAE (g)	517.2000
Serine (g)	1.5129
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0980
Fatty acids, total trans-polyenoic 22:4 (g)	0.0255
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0150
Fatty acids, total saturated 14:0 (g)	4.7579
Histidine (g)	0.5031
Isoleucine (g)	1.0941
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1308
Niacin (mg)	2.6928
Water (g)	154.4652
Fatty acids, total saturated 8:0 (g)	0.6274
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0318
Carotene, beta (g)	43.2000
Sodium, Na (mg)	536.8890
Iron, Fe (mg)	3.5785
Energy (kJ)	11867.6050
Ash (g)	7.0285
Caffeine (mg)	0.0000
Glycine (g)	0.6876
Fatty acids, total trans-polyenoic (g)	0.1596
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0192
Fatty acids, total saturated 18:2 undifferentiated (g)	6.2030
Fatty acids, total polyunsaturated (g)	7.2528
Vitamin E (alpha-tocopherol) (mg)	5.3910
Sucrose (g)	149.7000
Vitamin B-6 (mg)	0.4669
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8924
Vitamin D (D2 + D3) (g)	3.9600
Vitamin D3 (cholecalciferol) (g)	3.9600
Lysine (g)	1.4424
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0591
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.6644
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)	0.2238
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.2864
Folate, food (g)	96.7000
Fatty acids, total saturated 20:1 (g)	0.0795
Fatty acids, total monounsaturated (g)	41.8776
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.8209
Fatty acids, total polyunsaturated 16:1 t (g)	0.0699
Fatty acids, total polyunsaturated 17:0 (g)	0.1590
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	551.0800
Fatty acids, total polyunsaturated 16:1 c (g)	0.6252
Fatty acids, total saturated (g)	84.5092
Vitamin B-12 (g)	3.3350
Calcium, Ca (mg)	801.9310
Fatty acids, total saturated 10:0 (g)	1.3000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1571
Glutamic acid (g)	2.8527
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0027
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	513.6000
Leucine (g)	1.7694
Folate, DFE (g)	96.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1572
Fiber, total dietary (g)	0.6800
Tryptophan (g)	0.2901
Threonine (g)	0.9096
Fatty acids, total polyunsaturated 18:1 c (g)	9.3288
Manganese, Mn (mg)	0.0836
Protein (g)	40.5033
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	40.4635
Betaine (mg)	0.4500
Phosphorus, P (mg)	930.3260
Tocopherol, gamma (mg)	0.8940

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Preparation Time
Cooking Time - 60 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan. | 2. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl. | 3. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. | 4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan. | 5. To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white chocolate cheesecake				-	-	-	-
white chocolate	4	squares		1832.6	201.416	19.958	109.10600000000001
cream cheese	3	packages		-	-	-	-
white sugar	3/4	cup		580.5	149.97	0.0	0.0
purpose flour	1/4	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
white chocolate brandy sauce				-	-	-	-
white chocolate	2	cups	chopped	1832.6	201.416	19.958	109.10600000000001
heavy cream	1	cup		204.0	1.6440000000000001	1.704	21.648000000000003
brandy	2	fluid ounces		-	-	-	-

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

Cooking in progress....

White Chocolate Cheesecake with White Chocolate Brandy Sauce