12 Serves
90 Mins
Preheat your oven to 175°C and grease a springform pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
368 mg / 4,700 mgSodium
537 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
15 g / 20 gCholesterol
72 mg / 300 mgCaffeine
10 mgNet Carbs
53 gAlcohol
0 gIn a mixing bowl, combine graham cracker crumbs with melted butter and press firmly into the bottom of the springform pan to form the crust.
Using a stand mixer, beat the cream cheese and sugar until smooth, then incorporate the eggs one at a time.
Melt the dark chocolate and fold it into the cream cheese mixture until fully combined.
Pour the batter into the prepared crust and bake in the oven for 50-60 minutes until the edges are set but the center remains slightly jiggly.
0
g4
g0
g
Danish