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16 servings, 1 piece (115 g) each
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Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
Save 60 calories and 9g of total fat, including 6g of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, skim milk, light sour cream and Cool Whip Light Whipped Topping.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This cheesecake is so amazing. The lemon flavour is perfect and the texture is very creamy.
This is also good with any other pudding mix. I used vanilla pudding, chocolate crumb base and topped with seasonal fresh fruit and whipped topping, always a big hit.