New York Cheesecake - 8g Carbs, 1g Fiber
From: www.prevention.com - August 2012, Prevention
Prep Time: 30 min
Cook Time: 1 hr 47 min
Servings: 12
-- Crust
1 cup almond meal (finely ground almonds)
1 tsp ground cinnamon
4 tsp Splenda
Pinch of sea salt
2 Tbsp unsalted butter, melted
1 lg egg white
--> Filling
2 1/2 lb cream cheese, at room temperature
1/2 cup sour cream
1 1/4 cup Splenda
2 tsp lemon juice
2 tsp vanilla extract
Pinch of sea salt
2 lg egg yolks
6 lg eggs
1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan
with parchment and coat sides of pan with butter. Set aside.
2. To make crust: In medium bowl, mix almond meal, cinnamon, Splenda,
and salt. Add butter and mix well. In small bowl, beat egg white with
whisk until foamy and add to almond mixture. Mix well and pat into
bottom of pan. Bake 10 to 12 minutes or until lightly browned. If
crust rises, poke it with a fork and press it down. Let cool.
3. Increase oven temperature to 500 degrees F.
4. To make filling: In food processor or large bowl, beat cream cheese
until smooth. Add sour cream, Splenda, lemon juice, vanilla extract,
and salt. Mix well. Blend in egg yolks. Add eggs, one at a time, blending
well after each addition. Scrape bowl frequently while mixing.
5. Place springform pan on baking sheet. Carefully pour filling over
crust. Bake 5 minutes. Reduce oven temperature to 200 degrees F. Continue
baking 1 1/2 hours. Do not open door while baking. When done, cheesecake
should still look soft in center.
6. Remove from oven and run a knife around outside of cheesecake. Let
cool on rack to room temperature. Serve immediately or chill.
Servings: 12
Nutrition per Serving: 470 Calories, 44g Fat, 25g Sat Fat,
255mg Cholesterol, 13g Protein, 8g Carbs, 1g Fiber, 350mg Sodium
Please take special note:
Although Splenda is as sweet as sugar, you may notice that your
low-carb baked goods don't rise as high or look as full.
Two solutions: Try switching to smaller baking pans to give your
cakes and muffins more height, and add 1/2 cup of nonfat dry milk
powder and 1/2 teaspoon of baking soda for every cup of Splenda
to pump up the volume.
