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New York Style Cheesecake II
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Serving Size: 16
Crust:
1-1/4 cups almonds or cashews,finely ground.
1 tbl Splenda
3/8 cup butter,melted
Topping:
1 lb sour cream -- 500 grams
1 tsp vanilla
1 tbl splenda
Filling:
1-1/2 lb cream cheese -- 750g sofened
1 cup Splenda
4 eggs
1 tsp vanilla
In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and melted butter until combined. Press into the bottom of a 9-inch 230mm springform pan. Chill in the refrigerator at least 15 minutes. In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate. In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend in the remaining 1 teaspoon vanilla.
Pour the cream cheese mixture into the springform pan, and bake at 350°F-180°C for 50 minutes or until a knife inserted halfway between the edge and centre comes clean. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes. Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring. Keep chilled in the refrigerator.
Per Serving: 331 Calories
32 grams fat
5 Carbs
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