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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crumb the biscuits in a food processer and add the melted butter. Mix well. | 2. Press into the base of an 8" spring form tin and bake at 180'C for 10 minutes Remove from oven and allow to cool while making the filling. | 3. With an electric mixer beat egg whites with 1/4 cup sugar until peaks turn over when beater is lifted. | 4. In another bowl beat cream to soft peak stage. | 5. In a large bowl beat well the cream cheese with the remaining 1/4 cup sugar and the vanilla. | 6. Add the egg yolks & melted chocolate to the cream cheese mixture and mix well. | 7. Now fold in the egg white mixture with a metal spoon. | 8. Add the gelatine which has been disolved in the hot water and mix in carefully. | 9. Lastly fold in the whipped cream. | 10. Pour into the cooled crumb crust and allow to set for about 6-8hrs or overnight in fridge. | 11. Decorate with rosettes of whipped cream and chopped nuts or curls of chocolate. | 12. Once set this cheesecake can be frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
malt biscuit	4	ounces		100.8667	0.0	22.44	0.5667
butter	1 1/2	1/2	melted	128.25	5.8927	4.0072	10.8
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	2		separated	143.0	0.72	12.56	9.51
cream	300	ml		1004.2775	20.2377	11.0471	105.5404
dark chocolate	4	ounces	melted	630.4927	68.5944	6.2822	36.7409
gelatin	2	teaspoons		-	-	-	-
hot water	1/4	cup		0.0	0.0	0.0	0.0

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