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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: 1 1/2 cups ground almonds
-- finely ground
1/4 cup splenda
3 tablespoons butter --
24 ounces cream cheese
1 1/4 cups Splenda
1/2 teaspoon salt
4 eggs
8 ounces sour cream
1 teaspoon vanilla
1 tablespoon grated lemon
1 1/2 cups blueberries --
fresh or frozen
1 cup heavy cream
2 teaspoons splenda
2 tablespoons sour cream

How To Prepare: Combine first 3 ingredients
in a small bowl. Press
mixture into bottom and 1
1/2 inches up sides of a
lightly greased 9 inch
springform pan. Beat cream
cheese at med. speed with
an electric mixer until
smooth. Combine 1 1/4
cups splenda, and salt, add
to cream cheese, beating
until blended. Add eggs 1 at
a time, beating well after
each addition. Add 8 oz
sour cream, vanilla and
lemon rind, beating just
until blended. Gently stir in
blueberries. Pour into pan
and bake at 300 for 1 hour
and 10 minutes. Turn off
oven. Let cheesecake stand
in oven with door partially
open for 30 minutes.
Remove from oven and cool
on wire rack for 30 minutes,
cover and chill 8 hours.
Release sides of pan. Beat
whipping cream at high
speed until foamy.
Gradually add 2 tsps.
splenda beating until stiff
peaks form. Fold in 2 T sour
cream. Spread over
cheeseczke and garnish
with fresh berries if desired.
Carbs per serving - include all nutritional information if known: 147g carbs total
Effort (Easy, Average, Difficult): Easy

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