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La Lechera Mexican Style Chocolate Cheesecake Kit
La Lechera Mexican Style Chocolate Cheesecake Kit
21.1 oz
About
Details
Spending time with family is even more special with this easy to make, delicious cheesecake.
Ingredients
Ingredients: Nestle® La Lechera® Sweetened Condensed Milk (milk, Sugar). Nestle® Abuelita Authentic Mexican Chocolate Drink Mix (sugar, Chocolate, Soy Lecithin, Vegetable Oils [palm, Shea Nut And/or Illipe Nut], Artificial Flavor, Pgpr [emulsifier]). Crust Mix (sugar, Wheat Flour, Whole Wheat Flour, Vegetable Oil Shortening [palm And Palm Kernel Oil], And Less Than 2% Of Molasses, Honey, Salt, Sodium Bicarbonate).
Directions
Total Time: Prep--20 min.; Bake--30 min.; Chill--4 hrs. You will add: 4 tablespoons butter, 12 oz. cream cheese*, 2 large eggs*. Easy to Prepare: 1. Graham Cracker Crust: Preheat oven to 325F. Melt butter in medium microwave-safe bowl. Mix in Crust Mix until well blended. Press crust mixture firmly onto bottom and up sides of 9-inch pie plate. 2. Cheesecake Filling: Break chocolate bar along pre-scored lines. Place 8 squares of chocolate and the Sweetened Condensed Milk in medium, microwave-safe bowl. Microwave on high (100%) power for 1 minute and stir until smooth. Set aside remaining 2 squares of chocolate for topping (Cook's Tip: For a more intense Nestle® Abuelita™ chocolate flavor, melt all 10 squares of chocolate with the sweetened condensed milk for the filling). Beat with mixer the room-temperature cream cheese in large mixer bowl on high speed until completely smooth. Add Nestle® Abuelita™ mixture and beat until smooth, scraping side of bowl as needed. Add eggs one at a time, beating on low speed after each addition. Pour into crust. 3. Bake and Chill: Bake on center oven rack for 30 to 35 minutes or until almost set. Sides will puff up but center will jiggle when gently shaken. Finely chop remaining 2 squares of chocolate bar and sprinkle around edge of cheesecake after removing from oven. Cool to room temperature, about 1 hour. Cover and refrigerate for at least 3 hours. High altitude instructions: Check cheesecake for doneness at 25-28 minutes. *At room temperature.
To store: Cover and refrigerate leftover cheesecake for up to 3 days. Store in a cool, dry place.
Warnings
Contains: milk, soy, and wheat ingredients. May contain nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 290
- Total Fat 9g12%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 150mg7%
- Total Carbohydrate 54g20%
- Dietary Fiber 1g4%
- Sugars 42g
- Protein 4g
Details
Spending time with family is even more special with this easy to make, delicious cheesecake.
Ingredients
Ingredients: Nestle® La Lechera® Sweetened Condensed Milk (milk, Sugar). Nestle® Abuelita Authentic Mexican Chocolate Drink Mix (sugar, Chocolate, Soy Lecithin, Vegetable Oils [palm, Shea Nut And/or Illipe Nut], Artificial Flavor, Pgpr [emulsifier]). Crust Mix (sugar, Wheat Flour, Whole Wheat Flour, Vegetable Oil Shortening [palm And Palm Kernel Oil], And Less Than 2% Of Molasses, Honey, Salt, Sodium Bicarbonate).
Directions
Total Time: Prep--20 min.; Bake--30 min.; Chill--4 hrs. You will add: 4 tablespoons butter, 12 oz. cream cheese*, 2 large eggs*. Easy to Prepare: 1. Graham Cracker Crust: Preheat oven to 325F. Melt butter in medium microwave-safe bowl. Mix in Crust Mix until well blended. Press crust mixture firmly onto bottom and up sides of 9-inch pie plate. 2. Cheesecake Filling: Break chocolate bar along pre-scored lines. Place 8 squares of chocolate and the Sweetened Condensed Milk in medium, microwave-safe bowl. Microwave on high (100%) power for 1 minute and stir until smooth. Set aside remaining 2 squares of chocolate for topping (Cook's Tip: For a more intense Nestle® Abuelita™ chocolate flavor, melt all 10 squares of chocolate with the sweetened condensed milk for the filling). Beat with mixer the room-temperature cream cheese in large mixer bowl on high speed until completely smooth. Add Nestle® Abuelita™ mixture and beat until smooth, scraping side of bowl as needed. Add eggs one at a time, beating on low speed after each addition. Pour into crust. 3. Bake and Chill: Bake on center oven rack for 30 to 35 minutes or until almost set. Sides will puff up but center will jiggle when gently shaken. Finely chop remaining 2 squares of chocolate bar and sprinkle around edge of cheesecake after removing from oven. Cool to room temperature, about 1 hour. Cover and refrigerate for at least 3 hours. High altitude instructions: Check cheesecake for doneness at 25-28 minutes. *At room temperature.
To store: Cover and refrigerate leftover cheesecake for up to 3 days. Store in a cool, dry place.
Warnings
Contains: milk, soy, and wheat ingredients. May contain nuts.
Common questions
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