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Reviews Date of last review
Sun May 18, 2008
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 3 pounds cream cheese --
room temp
36 packages artificial
6 eggs
3 tablespoons cornstarch
2 cups sour cream
2 teaspoons vanilla
1/4 cup almonds -- minced
How To Prepare: Butter a 10 x 2 1/2 inch
cheesecake pan and press
minced almonds in
bottom and lower sides of
pan. Beat cream cheese
and Equal until fluffy,
beat in eggs and
cornstarch. Mix in sour
cream and vanilla until well
blended. Pour into pan.
Place cheesecake in
roasting pan on oven rack;
add 1 to 2 inches of hot
water to roasting
pan. This keeps it very
moist during baking. Bake
in preheated 300F oven
just until set in the center,
45 to 60 mins. Remove
cheesecake from
roasting pan very carefully
and place back i
n the oven. Turn oven off
and let cool in oven with the
door ajar for 3
hrs. Refrigerate 8 hours or
overnight. Remove side of
pan; place
cheesecake on serving
plate and enjoy!!

I serve this at many parties
and no one knows it
sugar-free. They love
it!! E-mail me and let me
know how you liked it!
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 109g carbs total
Effort (Easy, Average, Difficult): Easy

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