Georgiana's Snow - Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 303.4
- Total Fat: 22.4 g
- Cholesterol: 49.7 mg
- Sodium: 180.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 0.3 g
- Protein: 4.6 g
View full nutritional breakdown of Georgiana's Snow - Cake calories by ingredient
Introduction
love white chocolate, and this cheesecake is becoming one of the most popular custom items on my bakery's menu! Egg-free but just as rich with the addition of custard (or vanilla pudding) powder, this is a royal showstopper for any gathering. love white chocolate, and this cheesecake is becoming one of the most popular custom items on my bakery's menu! Egg-free but just as rich with the addition of custard (or vanilla pudding) powder, this is a royal showstopper for any gathering.Number of Servings: 16
Ingredients
-
1 1/4 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons miniature chocolate chips
5 oz silken lite tofu (Mori-Nu)
1 tsp custard powder (or cook-and-serve vanilla pudding powder)
2 tablespoons water
1 tablespoon vanilla
1 cup full-fat sour cream
16 oz full-fat cream cheese, fully softened
1/2 cup sugar
8 oz white chocolate, melted
Directions
Preheat oven to 350F. Line the bottom of a 9" spring-form pan with parchment paper.
Combine vanilla wafer crumbs and melted butter. Press into the bottom of the pan, and bake 10 minutes. Allow to cool.
Sprinkle cooled crust with the chocolate chips. Set aside.
In a food processor or blender, combine tofu, custard powder, water, vanilla and sour cream until smooth.
In a large bowl, using electric beaters, cream cheese and sugar until fluffy.
Beat in the tofu mixture until smooth, followed by the white chocolate.
Bake in a water bath at 350F for 45 minutes.
Turn off the oven, leaving the cheesecake inside, and let sit for 45 minutes before removing to wire rack to cool completely.
Refrigerate before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Combine vanilla wafer crumbs and melted butter. Press into the bottom of the pan, and bake 10 minutes. Allow to cool.
Sprinkle cooled crust with the chocolate chips. Set aside.
In a food processor or blender, combine tofu, custard powder, water, vanilla and sour cream until smooth.
In a large bowl, using electric beaters, cream cheese and sugar until fluffy.
Beat in the tofu mixture until smooth, followed by the white chocolate.
Bake in a water bath at 350F for 45 minutes.
Turn off the oven, leaving the cheesecake inside, and let sit for 45 minutes before removing to wire rack to cool completely.
Refrigerate before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
