Bittersweet Cheesecake Torte Recipe

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Bittersweet Cheesecake Torte
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Ingredients
10
Count
Nutrition
270
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. 1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.
  2. 2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.
  3. 3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.
  4. 4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.
  5. 5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.
  6. 6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.
  7. 7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.
  8. *Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. Trim edges. This will assure the brownie rounds fit tightly in the pan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.54 Kcal (1129 kJ)
Calories from fat 161.15 Kcal
% Daily Value*
Total Fat 17.91g 28%
Cholesterol 84.51mg 28%
Sodium 96.49mg 4%
Potassium 299.54mg 6%
Total Carbs 26.61g 9%
Sugars 15.98g 64%
Dietary Fiber 2.55g 10%
Protein 6.19g 12%
Vitamin C 0.1mg 0%
Iron 1mg 5%
Calcium 81.8mg 8%
Amount Per 100 g
Calories 225.01 Kcal (942 kJ)
Calories from fat 134.53 Kcal
% Daily Value*
Total Fat 14.95g 28%
Cholesterol 70.54mg 28%
Sodium 80.55mg 4%
Potassium 250.05mg 6%
Total Carbs 22.21g 9%
Sugars 13.34g 64%
Dietary Fiber 2.13g 10%
Protein 5.17g 12%
Vitamin C 0.1mg 0%
Iron 0.8mg 5%
Calcium 68.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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