Blossom Cheesecake Recipe

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Blossom Cheesecake
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Ingredients
24
Count
Nutrition
575
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. In a food processor, combine the cracker crumbs, oats and sugar. Cover and process until fine crumbs form. Add the butter and process until combined. Press onto the bottom and 1-1/2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
  2. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Beat in the melted white chocolate just until combined.
  3. In another bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Add the confectioners' sugar beating on high until stiff peaks form. Fold into chocolate mixture. Pour into crust. Place pan on a baking sheet. Bake at 350° for 45-55 minutes or until center is almost set.
  4. In a bowl, combine the sour cream, sugar and vanilla. Spread over top of cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  5. BLOSSOM: Wash lemon or rose leaves and set aside to dry.
  6. Set aside 1 oz. of white candy coating for flower center. In a microwave melt remaining white candy coating and the pink disks. Stir until blended. Using a pastry brush or new paint brush, brush a thin even coat of the pink mixture onto the bottom side of each leaf. Place leaves with coated side up on a waxed paper. Refrigerate for 10 minutes or until set.
  7. Coat leaves with a second pink layer the same as before. Chill until set. Gently peel leaves away from pink petals. Refrigerate until ready to assemble.
  8. Melt reserved white candy coating. Stir in yellow food coloring until blended. Spread into a 3-1/2-in. circle on waxed paper. Refrigerate until set.
  9. ASSEMBLY: For flower center, remove yellow circle from waxed paper and place in a center of cheesecake.
  10. Referring to the photo at left for position, arrange petals around flower center, overlapping petals slightly and positioning larger ones at the outside.
  11. Place cheesecake on a cake plate. Yield: 12-14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 574.75 Kcal (2406 kJ)
Calories from fat 344.65 Kcal
% Daily Value*
Total Fat 38.29g 59%
Cholesterol 34.25mg 11%
Sodium 218.25mg 9%
Potassium 563.98mg 12%
Total Carbs 62.47g 21%
Sugars 33.49g 134%
Dietary Fiber 8.08g 32%
Protein 9.79g 20%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 3%
Iron 2.3mg 13%
Calcium 83.3mg 8%
Amount Per 100 g
Calories 325.5 Kcal (1363 kJ)
Calories from fat 195.19 Kcal
% Daily Value*
Total Fat 21.69g 59%
Cholesterol 19.4mg 11%
Sodium 123.6mg 9%
Potassium 319.41mg 12%
Total Carbs 35.38g 21%
Sugars 18.97g 134%
Dietary Fiber 4.58g 32%
Protein 5.55g 20%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 1.3mg 13%
Calcium 47.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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