Honey Almond Cheesecakecheesecakes, low-fat ----WOMAN'S DAY; 2/1/94---- 24 oz cream cheese, nonfat; bricks 1/3 cup sugar 1/3 cup flour 1 1/2 cup sour cream, nonfat 1/3 cup honey 3 large eggs 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/3 cup graham crackers; crushed 1 pourable liquid fruit; opt Bring cream cheese, sour cream, and eggs to room temperature. Place large baking pan half-filled with water on lowest oven rack. Place another rack in middle of oven. Preheat oven to 325 F. Coat 8" springform pan with nonstick cooking spray. Beat cream cheese in large bowl with electric mixer until smooth. Sprinkle with sugar and flour. Beat until well-blended. Add sour cream, honey, eggs, and extracts. Beat just until smooth, scraping down bowl and beaters 2-3 times. Pour into prepared pan. Cover tightly with foil and place on middle oven rack directly over pan of water. Bake 1 hour 15 minutes, until edges are slightly cracked and surface looks dry. (Center will still jiggle and look wet.) Run a thin knife carefully around edges to releast from sides of pan. Cool, uncovered, in pan on rack. Cake will crack as it cools. Refrigerate 1 hour, then cover with plastic wrap. To serve: remove pan sides. Press cracker crumbs on sides of cake. Serve with pourable fruit. This very low-fat treat refrigerates well for up to 1 week. Nutritional information per serving without topping: 186 calories, 16 g protein, 28 g carbohydrate, 1 g fat, 5% of calories from fat, 65 mg cholesterol, 476 mg sodium. Exchanges: 1-3/4 starch/bread, 1 lean meat MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes |
