Cheesecake Lc-6/sdessert- cheesecake 2 pkg (08 oz) cream cheese; room temperature 3 large egg 1 cup sour cream 1 teaspoon vanilla extract 12 packet Splenda Preheat oven to 350 Mix all ingredients in a blender and blend for 15 minutes. Pour into 9 inch springform pan. Take a baking pan and put some hot water to lightly cover the bottom and place springform pan in water. Bake for 1 hour. If water evaporates, add more. After 1 hour turn oven off and let sit in oven for 1 more hour. Serves 6 and has 6 carbs per serving. NYC Nutrition Analysis (per serving or yield unit): water=87.03 g; calories=385.3; protein=10.04 g; total fat=36.9 g; carbohydrate=6.04 g; ash=1.37 g; calcium=117.4 mg; phosphorus=156 mg; iron=1.29 mg; sodium=275.4 mg; potassium=176.8 mg; magnesium=11.76 mg; zinc=0.79 mg; copper=0.02 mg; manganese=0.01 mg; vitamin A=1540 IU; vitamin E=1.19 mg ATE; thiamin=0.04 mg; riboflavin=0.33 mg; niacin=0.12 mg; pantothenic acid=0.66 mg; vitamin B6=0.08 mg; folate=25.87 ug; vitamin B12=0.69 ug; vitamin C=0.33 mg; saturated fat=22.38 g; monounsaturated fat=10.71 g; polyunsaturated fat=1.6 g; cholesterol=206.2 mg; alcohol=0.24 g; selenium=10.36 ug; refuse=2.13%; %cal as carb:prot:fat=6:10:84; WW Pts=10.78; (complete analysis) |
