Chocolate-Glazed Cheesecake With Violets Recipe

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Chocolate-Glazed Cheesecake With Violets
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Ingredients
12
Count
Nutrition
207
Calories
Total time
220
Minutes
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Ingredients:

Directions:

  1. Using the butter, coat the inside bottom and 2 inches up the sides of a 10-C mold or 10-inch Bunt pan.
  2. Sprinkle mold with graham-cracker crumbs, shaking mold to evenly coat the inside completely. Turn mold upside down to remove excess crumbs.
  3. Heat oven to 325°F
  4. In large bowl, with electric mixer at medium speed, beat cream cheese until softened and fluffy.
  5. Beat in sugar until well mixed.
  6. Add eggs, one at a time, beating well after each addition.
  7. With rubber spatula, fold in violet petals and vanilla until well mixed.
  8. Pour mixture into prepared mold.
  9. Set filled mold in a 13- by 9-inch baking pan and place on the lower oven rack.
  10. Pour boiling water into pan to a depth of about 1 inch. Bake cheesecake 1 1/2 hours or until almost set in the center. If using Bunt pan, bake 1 1/4 hours.
  11. Turn off oven; let cake stand in oven 30 minutes longer.
  12. Remove cheesecake from the water bath and cool in the mold to room temperature on wire rack.
  13. Cut a piece of cardboard into a round to fit exactly over the cheesecake.
  14. Loosen the cake around the side of mold. Unmold cake onto the cardboard round and place on a wire rack set over a jelly-roll pan.
  15. Prepare Chocolate Glaze: In double boiler over hot, not boiling water, melt butter with chocolate squares Stir until smooth and cool to lukewarm.
  16. Pour half of glaze over top of cheesecake, and with small metal spatula, carefully spread to evenly cover side, allowing excess to drip into pan below.
  17. Refrigerate cake just until glaze hardens.
  18. Meanwhile, keep remaining glaze at room temperature. If glaze hardens, re-heat in hot water just until spoon able.
  19. Pour and evenly spread remaining glaze over cake.
  20. Refrigerate cheesecake at least 2 hours or overnight.
  21. Just before serving, transfer cheesecake to serving plate.
  22. Garnish top with Candied Violets and decorate plate with violet leaves, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 206.96 Kcal (867 kJ)
Calories from fat 113.86 Kcal
% Daily Value*
Total Fat 12.65g 19%
Cholesterol 100.67mg 34%
Sodium 633.55mg 26%
Potassium 47.47mg 1%
Total Carbs 20.4g 7%
Sugars 18.18g 73%
Dietary Fiber 0.07g 0%
Protein 3.59g 7%
Iron 0.5mg 3%
Calcium 24.7mg 2%
Amount Per 100 g
Calories 273.59 Kcal (1145 kJ)
Calories from fat 150.51 Kcal
% Daily Value*
Total Fat 16.72g 19%
Cholesterol 133.08mg 34%
Sodium 837.52mg 26%
Potassium 62.76mg 1%
Total Carbs 26.96g 7%
Sugars 24.03g 73%
Dietary Fiber 0.1g 0%
Protein 4.74g 7%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 32.7mg 2%

* 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

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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