Cheesecake, Wendy's Lc-7.5/sdessert- cheesecake ----For crust:---- 1 1/2 cups almonds; ground 1/2 cup wheat bran 3 tablespoon Splenda, granular; to taste 1/4 cup butter; melted ----For Cheesecake:---- 5 pkg (08 oz) cream cheese 2 1/2 cup Splenda, granular 1 teaspoon vanilla 5 large egg 2 large egg yolk 1/2 cup cream, heavy &1 So, how am I supposed to "to taste" something that is not yet made? I'm GUESSING that 3 tablespoons should more than do it (needed specific value to do nutritional analysis). AND "16 servings", just to get it to an acceptable carb count? Tiny, tiny, tiny. Phillip Wendy's Cheesecake (with crust added by Carol) Beat the room temperature cream cheese until smooth (do not overbeat). Mix in the Equal (& Splenda) and vanilla. Using a wooden spoon, incorporate each egg and egg yolk into the batter one at a time stirring gently (do not whip). Blend in cream just until the batter is smooth. Thickly butter the sides of a springform pan and add the batter. Bake at 500 degrees for 15 minutes, then reduce the oven heat to 200 degrees and continue baking for one full hour. Do not remove the cake from the oven, just reduce the heat at the 15 minute mark. Turn off the oven after the hour and let the cake cool completely with the oven door cracked. Chill thoroughly before serving. TIPS: Never overbeat the batter- too much air will make the cake a cottage cheese style texture. Baking at a high heat initially creates the dark brown top and enhances the rich smooth texture. Cooling the cake completely in the oven with the door cracked prevents the cake from cracking. NYC Nutrition Analysis (per serving or yield unit): water=56.55 g; calories=385.5; protein=10.01 g; total fat=37.16 g; carbohydrate=9.32 g; dietary fiber=1.83 g; ash=1.5 g; calcium=96.26 mg; phosphorus=178 mg; iron=1.73 mg; sodium=262.3 mg; potassium=198.7 mg; magnesium=42.51 mg; zinc=1.07 mg; copper=0.13 mg; manganese=0.44 mg; vitamin A=1371 IU; vitamin E=3.37 mg ATE; thiamin=0.06 mg; riboflavin=0.32 mg; niacin=0.68 mg; pantothenic acid=0.56 mg; vitamin B6=0.1 mg; folate=24.13 ug; vitamin B12=0.54 ug; vitamin C=0.04 mg; saturated fat=20.13 g; monounsaturated fat=12.32 g; polyunsaturated fat=2.53 g; cholesterol=188.8 mg; alcohol=0.09 g; total sugars=0.43 g; selenium=9.63 ug; refuse=6.3%; %cal as carb:prot:fat=9:10:81; WW Pts=10.58; (complete analysis) |
