Because this creamy cheesecake doesn't require baking, it will consistently turn out delicious and beautiful, with no cracks.
- Portion size 10 servings
- Credits : Canadian Living Magazine January 2004
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Filling: Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.
In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip cream. Using piping bag or spoon, pipe into rosettes on pie. Sprinkle chopped chocolate over cream.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 299 mg
- Protein 7 g
- Calories 482.0
- Total fat 43 g
- Cholesterol 110 mg
- Saturated fat 26 g
- Total carbohydrate 24 g
- Iron 15.0
- Folate 8.0
- Calcium 9.0
- Vitamin A 35.0