German Chocolate Cheesecake
German Chocolate Cheesecake might be just the European recipe you are searching for. One portion of this dish contains about 7g of protein, 18g of fat, and a total of 347 calories. This recipe serves 16. If you have pecans, vanillan extract, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife.
Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse until combined.
Add butter; pulse 3 times or until the mixture resembles coarse meal. With processor on, pour ice water through chute, processing just until blended (do not form a ball). Press into bottom of a 9-inch springform pan coated with cooking spray.
Bake at 400 for 8 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 32
To prepare filling, combine cocoa, fudge topping, and milk in a small bowl. Beat cheeses at high speed of a mixer until smooth.
Add 1 1/2 cups sugar, 3 tablespoons flour, and extracts.
Add eggs and egg whites, 1 at a time, beating well after each addition.
Add chocolate mixture; beat well.
Pour cheese mixture into prepared pan.
Bake at 325 for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched.
Remove cheesecake from oven; run knife around outside edge. Cool to room temperature.
To prepare the topping, combine caramel sundae topping, chopped pecans, and toasted coconut; spread over cheesecake. Cover cheesecake, and chill at least 8 hours.