Chocolatey Cheesecake
Receta
Nestlé® Carnation®

Chocolatey Cheesecake

0 0 Reseñas de receta | Califica esta receta | 5 la han guardado

This cheesecake is rich and chocolatey and best of all, it is diabetic friendly!

15 mins. de preparación

40 mins. de cocción

240 mins. de descanso refrigerating

295 mins. en total

Porciones: 10 to 12 servings

Auspiciado por

Ingredientes

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Instrucciones

PREHEAT oven to 400° F. Spray a 9-inch springform pan with nonstick cooking spray.

Paso 2 de 18

MIX together almond meal, butter and sugar.

Paso 3 de 18

PRESS crumb mixture firmly onto bottom of prepared pan.

BAKE for 10 minutes or until golden. Remove from oven and allow to cool. Decrease oven temperature to 325° F.

Paso 5 de 18

BEAT cream cheese and ricotta cheese in large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy.

Paso 6 de 18

BEAT in evaporated milk, Nesquik, cocoa powder and salt on low speed to incorporate. Add eggs one at a time, beating well after each addition.

Paso 7 de 18

POUR into crust.

BAKE for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack. Refrigerate for at least 4 hours before serving.

This cheesecake pairs well with an active lifestyle. Try balancing this treat by serving with fresh fruit.

PREHEAT oven to 400° F. Spray a 9-inch springform pan with nonstick cooking spray.

Paso 2 de 18

MIX together almond meal, butter and sugar.

Paso 3 de 18

PRESS crumb mixture firmly onto bottom of prepared pan.

BAKE for 10 minutes or until golden. Remove from oven and allow to cool. Decrease oven temperature to 325° F.

Paso 5 de 18

BEAT cream cheese and ricotta cheese in large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy.

Paso 6 de 18

BEAT in evaporated milk, Nesquik, cocoa powder and salt on low speed to incorporate. Add eggs one at a time, beating well after each addition.

Paso 7 de 18

POUR into crust.

BAKE for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack. Refrigerate for at least 4 hours before serving.

This cheesecake pairs well with an active lifestyle. Try balancing this treat by serving with fresh fruit.

Amount Per Serving
Servings: 10 to 12 servings
Calories180
Calories from Fat110
 %Daily Value*
Total Fat 12g19%
Saturated Fat 7g37%
Cholesterol 75mg26%
Sodium 380mg16%
Carbohydrates 9g3%
Dietary Fiber 0.5g3%
Sugars 6g
Protein 9g
Vitamin A10%
Vitamin C4%
Calcium15%
Iron2%
* Percent Daily Values are based on a 2,000 calorie diet.
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