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Blueberry Cheesecake
Recipe By: Rubysam
Categories: Desserts
1 1/2 cups ground almonds -- finely ground
1/4 cup splenda
3 tablespoons butter -- softened
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 rind
1 1/2 cups blueberries -- fresh or frozen
1 cup heavy cream
2 teaspoons splenda
2 tablespoons sour cream
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.
5597 Calories; 532g Fat (80.5% calories from fat); 143g Protein;
147g Carbohydrate; 21g Dietary Fiber; 2027mg Cholesterol; 3910mg Sodium |
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