Cheesecake, Splenda Lc-6.7/sdessert- cheesecake ----Filling---- 5 pkg (08 oz) cream cheese 5 large egg 3/4 cup Splenda, bulk 1/2 cup cream, heavy -----Crust----- 3/4 cup almonds; ground 2 tbs butter; melted 2 tsp Splenda Spray springform pan with Pam. Mix together crust ingredients and flatten into the bottom of the pan. Soften cream cheese by cutting into chunks, putting it into a large bowl and microwaving the whole batch for 5 minutes at 50% power (might be a little less time on high powered microwaves). Beat softened cream cheese with electric mixer till all is smooth and creamy. Beat in eggs one at a time. Add Splenda and whipping cream and beat till smooth and mixed in well. . Pour into prepared pan. Bake at 350 for 55-60 minutes. Remove from oven and let cool to room temperature on wire cooling rack before storing in the fridge (this helps prevent cracking). NOTES : Per serving - Calories - 464.1Fat - 45.1gCarbs - 5.3g NYC Nutrition Analysis (per serving or yield unit): (12 Servings) water=72.94 g; calories=446.6; protein=11.22 g; total fat=43.66 g; carbohydrate=7.39 g; dietary fiber=0.7 g; ash=1.58 g; calcium=107.5 mg; phosphorus=170.7 mg; iron=1.7 mg; sodium=328.8 mg; potassium=189.4 mg; magnesium=25.25 mg; zinc=0.96 mg; copper=0.08 mg; manganese=0.16 mg; vitamin A=1701 IU; vitamin E=2.76 mg ATE; thiamin=0.05 mg; riboflavin=0.35 mg; niacin=0.35 mg; pantothenic acid=0.57 mg; vitamin B6=0.08 mg; folate=24.43 ug; vitamin B12=0.63 ug; vitamin C=0.06 mg; saturated fat=25.13 g; monounsaturated fat=13.62 g; polyunsaturated fat=2.41 g; cholesterol=211.1 mg; total sugars=0.29 g; selenium=9.23 ug; refuse=4.48%; %cal as carb:prot:fat=6:10:84; WW Pts=12.45; (complete analysis) |
