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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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32 ounces cream cheese
1 cup heavy cream
1 cup artificial sweetener --
to taste
4 eggs -- lightly beaten
1 teaspoon vanilla extract
1 tablespoon almond
extract
4 ounces blanched almond
-- finely ground
1 tablespoon artificial
sweetener
6 ounces raspberries --
fresh or frozen
1 package raspberry
kool-aid
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How To Prepare:
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Preheat oven to 325.
Generously butter 8" x 3"
high round cake pan and
dust with ground almonds.
Beat together the cream
cheese, cream and
Splenda til smooth.
Add the eggs and beat
again. Set aside 1 cup of
the filling.
Mix in the vanilla & almond
extracts. Pour the almond
filling into the prepared pan.
To the reserved filling, add
the raspberries, raspberry
kool-aid & 1 Tbl Splenda.
Using a large spoon, drop
the raspberry mixture on top
of the almond filling, in a
flower
pattern. Swirl with a knife.
Place the cheesecake pan
in a slightly larger pan.
Pour boiling water into the
larger pan to come two
thirds up the side of the
cake pan.
Bake until firm,
approximately 2 hrs, adding
more boiling water when
necessary.
Turn off the oven, open the
door, and let the cake sit
until cooled.
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Number of Servings:
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10
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Carbs per serving - include all nutritional information if known:
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99g carbs total
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Effort (Easy, Average, Difficult):
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Easy
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