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Description
This creamy cheesecake takes less than an hour to mix, assemble, and bake--but you'll need to wait at least four hours for it to chill properly before serving. The taste and texture only improves over time, so make it a day ahead, if possible. Yogurt replaces some of the cream cheese for a lighter, tangier result; espresso lends deep flavor to the filling. This is a no-crust cheesecake, meaning it's gluten free. Chocolate syrup is drizzled over the top, or you could melt dark chocolate and use that instead.
Ingredients
Directions
- Preheat the oven to 180 degrees Celsius.
- Line a round for a 20-centimeter cake pan with parchment paper.
- Combine the cheese, yogurt, eggs, sugar, baking powder, vanilla, espresso, and cornstarch in a bowl. Mix well and pour the batter into the cake pan.
NutritionView More
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Calories560Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol240mg80% |
Sodium810mg34% |
Potassium220mg6% |
Protein25g49% |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber0g0% |
Sugars40g80% |
Vitamin A20% |
Vitamin C2% |
Calcium80% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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