Directions:
- 1. Preheat oven to 325 degrees. Butter an 8 -by-3 -inch cake pan and dust with ground almonds; set aside.
- 2. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, heavy cream, and sugar until smooth. Add eggs and beat until incorporated. Beat in zests and vanilla.
- 3. Pour into prepared cake pan, and place in a large roasting pan. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan.
- 4. Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
- 5. Transfer to refrigerator and chill overnight. Invert onto a plate; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.76 Kcal (2695 kJ) | ||
| Calories from fat | 393.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.7g | 67% | |
|---|---|---|---|
| Cholesterol | 185.47mg | 62% | |
| Sodium | 579.59mg | 24% | |
| Potassium | 255.52mg | 5% | |
| Total Carbs | 53.99g | 18% | |
| Sugars | 36.4g | 146% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.5mg | 8% | |
| Calcium | 211.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 348.41 Kcal (1459 kJ) | ||
| Calories from fat | 212.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.65g | 67% | |
|---|---|---|---|
| Cholesterol | 100.38mg | 62% | |
| Sodium | 313.68mg | 24% | |
| Potassium | 138.29mg | 5% | |
| Total Carbs | 29.22g | 18% | |
| Sugars | 19.7g | 146% | |
| Dietary Fiber | 0.81g | 6% | |
| Protein | 6.51g | 24% | |
| Iron | 0.8mg | 8% | |
| Calcium | 114.7mg | 21% | |
* 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.
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