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Cheesecake
Recipe By :DebsFavs
Categories:Desserts
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 extract
1/2 teaspoon almond extract
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 cream,
eggs and extracts. Beat just until smooth, scraping down bowl
and beaters two or three times.
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.
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3333 Calories (kcal);
323g Total Fat; (85% calories from fat); 79g Protein; 44g Carbohydrate;
1461mg Cholesterol; 2361mg Sodium |
NOTES : Counts for graham cracker
crust and fruit topping not included in totals. |
