Ingredients
Array
(
[0] => Array
(
[08a740be-6870-8344-dd7b-227ab395e14e] => Array
(
[title] => cream cheese
[ingredientid] => 10839
[ingredientuuid] => 08a740be-6870-8344-dd7b-227ab395e14e
[quantity] => 4.15
[measure] => cups
[title_custom] =>
[componentid] => 0
[method] =>
)
[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
(
[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 0.80
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[80920bd4-25e2-b6d4-511a-e1f5871a1b01] => Array
(
[title] => eggs, whole
[ingredientid] => 14423
[ingredientuuid] => 80920bd4-25e2-b6d4-511a-e1f5871a1b01
[quantity] => 6.00
[measure] => each
[title_custom] =>
[componentid] => 0
[method] =>
)
[8af82980-a2e0-1e54-5d1d-ca55a319c0de] => Array
(
[title] => sour cream
[ingredientid] => 31113
[ingredientuuid] => 8af82980-a2e0-1e54-5d1d-ca55a319c0de
[quantity] => 2.00
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[170c9b67-472a-fce4-395b-e879eb78dc53] => Array
(
[title] => baking chocolate, bar, semi sweet
[ingredientid] => 795
[ingredientuuid] => 170c9b67-472a-fce4-395b-e879eb78dc53
[quantity] => 1.20
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[9c0ec490-8828-b014-c135-1ce22302e186] => Array
(
[title] => cream, whipping, 35% b.f.
[ingredientid] => 10927
[ingredientuuid] => 9c0ec490-8828-b014-c135-1ce22302e186
[quantity] => 110.00
[measure] => milliliter
[title_custom] =>
[componentid] => 0
[method] =>
)
)
)
-
4.15 cups cream cheese
-
4/5 cup sugar
-
6 eggs, whole
-
2 cup sour cream
-
1 1/5 cup baking chocolate, bar, semi sweet
-
110 ml cream, whipping, 35% b.f.
Recipe Method
1. Perpare 2 8"
cake tin.
Line the base of a 8"
round springform tin with foil and
brush it with oil. Finely
crush the 2 1/2
cup of oero biscuits in a plastic bag and roll with a
rolling pin. Transfer to a bowl and add the 1
cup of melted
butter. Stir until the crumbs are all moistened, then spoon the mixture into the tin and press it firmly into the base.
2. Preheat the oven to 300F. Bring
chocolate to a bowl and using
water bath to melt it.
Beat the
cream cheese and sugar until smooth. Add melted chocolate at once and mix quickly, scrape the bottom of the bowl, make sure chocolate combined the cheese mixture as well.
3. Add the eggs, one at a time, beating well after each addition. Add sour cream, mix well, and then whipping cream.
4. Pour the mixture into the tin and bake with water bath for 1 hour, or until just firm to the touch.
When you pour the melted chocolate into the cheese mixture, pour it all at once and stir it quickly. Otherwise the chocolate will set very fast and the mixture will get lumpy.
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