Zutaten für Almost Outback Cheesecake
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- butter-flavored cooking spray
- 1 cup sour cream
- 4 ounces dark chocolate, 4 ounces milk chocolate
- 1/2 teaspoon salt
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Zubereitung von Almost Outback Cheesecake
- Preheat oven to 325°F (160°C).
- Lightly spray a 9-inch springform pan with butter-flavored cooking spray.
- In a large bowl, beat 4 large eggs until frothy.
- Gradually blend in 1 ½ cups granulated sugar, 1 ½ cups all-purpose flour, and ¼ cup cornstarch, ensuring no lumps remain.
- Add 1 cup sour cream, 1 teaspoon vanilla extract, and ½ teaspoon salt; blend well.
- Incorporate 8 ounces cream cheese (softened), blending until smooth and creamy.
- Melt 4 ounces dark chocolate and 4 ounces milk chocolate separately. Stir each into the batter separately, for a delightful marbled effect.
- Pour batter into the prepared springform pan.
- Bake for 1 hour at 325°F (160°C).
- Turn off the oven and leave the cheesecake to cool inside with the oven door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and carefully remove it from the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Top with your favorite raspberry or caramel sauce, chocolate curls, or fresh fruit slices.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
173g
Fat
184g
Carbs
16g
