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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 24 ounces cream cheese
1/3 cup artificial sweetener
-- I use 8 packets equal
1 1/2 cups sour cream
3 large eggs -- I use 4 egg
whites and 1 yolk
1 1/2 teaspoons vanilla
1/2 teaspoon almond
How To Prepare: 1. Place a large baking pan
half-filled with water on
lowest oven rack.
Place another rack in
middle of oven. Heat oven
to 325%F. Coat an
8-inch springform pan with
nonstick cooking spray.

2. Beat crean-cheese in a
large bowl with electric
mixer until smooth.
(I always put each cream
cheese brick in the micro
for 10 to 12 seconds to
soften it up). Sprinkle the
sweetener in and beat until
well blended. Add sour
eggs and extracts. Beat just
until smooth, scraping
down bowl
and beaters two or three

3. pour into prepared pan.
Cover tightly with foil and
place on middle
rack directly over pan of
water. Bake 1 hour and 15
min or until edges are
slightly cracked and surface
looks dry. (Center will still
jiggle and
look wet.) Run a thin knife
carefully around edges to
release from sides of pan.

4. Cool, uncovered, in pan
on a rack (cake will crack as
it cools.)
Refrigerate about 1 hour,
then cover with plastic wrap.

Topping: Fruit Spread - from
dietedic section at
supermarket only 4 carbs
per tablespoon.

for crumb crust use 1
grahm cracker,crushed, on
plate. press some of
crumbs into side of slab of
cheesecake and top with
the fruit spread.
NOTES : Counts for graham
cracker crust and fruit
topping not included in
Carbs per serving - include all nutritional information if known: 44g carbs total
Effort (Easy, Average, Difficult): Easy

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