Cheesecake, New York Style, Myra's Lc-6.5/sdessert- cheesecake ---- Crust: ---- 1 1/4 cup almonds; finely ground 1 tablespoon Splenda, bulk 2 tablespoon butter; melted ----Topping: ---- 2 cup sour cream 1 teaspoon vanilla extract 1 tablespoon Splenda, bulk ---- Filling: ---- 3 pkg (08 oz) cream cheese; softened 1 cup Splenda, bulk 4 large egg 1 teaspoon vanilla extract Crust nuts may also be cashews. Preheat oven to 350 degrees. In a bowl, combine the almonds, 1 tablespoon sweetener and melted butter until combined. Press into bottom of a 9-inch springform pan. Bake at 350 for 10 minutes, then chill in the refrigerator at least 15 minutes. (I had to cook mine for about 15 mins at 350) In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate. In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend in the remaining 1 teaspoon vanilla. Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes, or until a knife inserted halfway between the edge and center comes clean. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes. Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring. Keep chilled in the refrigerator. Notes: This recipe was sent in by someone that did not include his/her name. We have since been notified that this recipe originated by Myra, so this recipe is credited to her. Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with cashews. NYC Nutrition Analysis (per serving or yield unit): (16 servings) water=53.62 g; calories=285.8; protein=7.27 g; total fat=27.31 g; carbohydrate=7.42 g; dietary fiber=0.88 g; ash=1.07 g; calcium=92.46 mg; phosphorus=126.7 mg; iron=1.03 mg; sodium=171.5 mg; potassium=162.6 mg; magnesium=27.73 mg; zinc=0.7 mg; copper=0.1 mg; manganese=0.19 mg; vitamin A=968.3 IU; vitamin E=2.67 mg ATE; thiamin=0.04 mg; riboflavin=0.25 mg; niacin=0.37 mg; pantothenic acid=0.4 mg; vitamin B6=0.05 mg; folate=16.8 ug; vitamin B12=0.39 ug; vitamin C=0.25 mg; saturated fat=14.66 g; monounsaturated fat=9.2 g; polyunsaturated fat=1.89 g; cholesterol=116.4 mg; alcohol=0.18 g; total sugars=0.36 g; selenium=6.11 ug; refuse=6.25%; %cal as carb:prot:fat=10:10:81; WW Pts=7.83; (complete analysis) |
