Cheesecake, Renee’s No-fail Lc-7.2/sdessert- cheesecake 2 pkg (08 oz) cream cheese; softened 3 large egg 1 cup sour cream 2/3 cup Splenda, bulk 1 tsp vanilla 1 tbs lemon juice; fresh Cream cream cheese and eggs. Add sour cream and rest of ingredients. Pour into greased glass pie plate. Place pie plate into another pan half filled with water. Bake in preheated 350 degree oven for 50 min. Turn off oven and let cool in oven. For some reason, baking it in within another pan filled with water, keeps it from puffing up and 'falling' when removed from the oven. I have added cocoa to this recipe for a great change of pace. NYC Nutrition Analysis (per serving or yield unit): water=67.01 g; calories=289.5; protein=7.54 g; total fat=27.68 g; carbohydrate=7.2 g; dietary fiber=0.01 g; ash=1.04 g; calcium=88.15 mg; phosphorus=117.1 mg; iron=0.97 mg; sodium=206.6 mg; potassium=135 mg; magnesium=8.93 mg; zinc=0.59 mg; copper=0.02 mg; manganese=0.01 mg; vitamin A=1156 IU; vitamin E=0.89 mg ATE; thiamin=0.03 mg; riboflavin=0.25 mg; niacin=0.09 mg; pantothenic acid=0.49 mg; vitamin B6=0.06 mg; folate=19.65 ug; vitamin B12=0.51 ug; vitamin C=1.12 mg; saturated fat=16.79 g; monounsaturated fat=8.03 g; polyunsaturated fat=1.2 g; cholesterol=154.7 mg; alcohol=0.19 g; selenium=7.77 ug; refuse=2.07%; %cal as carb:prot:fat=9:10:81; WW Pts=8.09; (complete analysis) |
