Cheesecake, Low Carb Lc-7.3/s<<<< or LC-4.4/s(8)dessert- cheesecake 3 pkg (08 oz) cream cheese 1 cup sour cream 1 tbs lemon rind; one lemon's worth 1 tbs lemon juice 25 packet Splenda; &1 4 large egg 2 tsp vanilla &1 WOW that's a HELL of a lot of Splenda (and a lot of unnecesssary carbs). I think it HAS to be a TYPO 2.5 packets, maybe!, Then you get this: NYC Nutrition Analysis (per serving or yield unit): water=87.86 g; calories=399.7; protein=10.47 g; total fat=38.19 g; carbohydrate=4.53 g; dietary fiber=0.09 g; ash=1.43 g; calcium=114.9 mg; phosphorus=158 mg; iron=1.41 mg; sodium=298.3 mg; potassium=178.4 mg; magnesium=11.56 mg; zinc=0.82 mg; copper=0.02 mg; manganese=0.01 mg; vitamin A=1600 IU; vitamin E=1.23 mg ATE; thiamin=0.04 mg; riboflavin=0.34 mg; niacin=0.13 mg; pantothenic acid=0.65 mg; vitamin B6=0.08 mg; folate=26.42 ug; vitamin B12=0.7 ug; vitamin C=2.09 mg; saturated fat=23.21 g; monounsaturated fat=11.06 g; polyunsaturated fat=1.64 g; cholesterol=212.3 mg; alcohol=0.37 g; selenium=10.38 ug; refuse=2.1%; %cal as carb:prot:fat=4:10:85; WW Pts=11.16; (complete analysis) About 1/2 the carbs! ============== Phillip Butter a 10' springform pan. Heat oven to 350 degrees. Place cream cheese into a large mixing bowl. Place in a slightly warm oven to completely soften. Using an electric mixer, beat at medium speed until very smooth. Add sour cream and beat until combined. Add lemon juice, lemon rind, vanilla, and sweetener. Beat one egg at a time into the batter. Pour batter into buttered pan. Gently tap the pan several times to remove any air bubbles. Bake at 350 degrees for 10 minutes. Lower oven to 275 degrees and bake an additional 60 minutes or until the edges of the cake have browned slightly. The center may still be slightly soft. Turn off the oven. Run a sharp knife inside the springform pan to loosen the cake edges. Return the cake to the oven and close the door. Let cool overnight. Cover the cooled cake with plastic wrap and refrigerate. Before serving use a knife to release the cake sides from the pan rim. Cut into pieces using a clean wet knife. NYC Nutrition Analysis (per serving or yield unit): water=87.86 g; calories=399.7; protein=10.47 g; total fat=38.19 g; carbohydrate=7.34 g; dietary fiber=0.09 g; ash=1.43 g; calcium=114.9 mg; phosphorus=158 mg; iron=1.41 mg; sodium=298.3 mg; potassium=178.4 mg; magnesium=11.56 mg; zinc=0.82 mg; copper=0.02 mg; manganese=0.01 mg; vitamin A=1600 IU; vitamin E=1.23 mg ATE; thiamin=0.04 mg; riboflavin=0.34 mg; niacin=0.13 mg; pantothenic acid=0.65 mg; vitamin B6=0.08 mg; folate=26.42 ug; vitamin B12=0.7 ug; vitamin C=2.09 mg; saturated fat=23.21 g; monounsaturated fat=11.06 g; polyunsaturated fat=1.64 g; cholesterol=212.3 mg; alcohol=0.37 g; selenium=10.38 ug; refuse=2.08%; %cal as carb:prot:fat=7:10:83; WW Pts=11.16; (complete analysis) |
