* Exported from MasterCook *

ALMOND CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :6:20
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb cream cheese -- 365g softened
1/2 cup splenda
2 egg yolks
2 tsp grated lemon rind -- lemon zest
1 tbsp cornstarch
1 tbsp all-purpose flour
1 1/3 cups sliced almonds
4 egg whites
crushed splenda

Preheat oven to 450°F-230°C . Spray a 9-inch - 230mm springform pan with non-stick vegetable spray.

In a large mixing bowl, beat cream cheese and splenda until smooth.
Add egg yolks, one at a time, beating well after each addition.
Beat in lemon rind.
Sprinkle cornstarch and flour over the cream cheese mixture; stir in.
Reserve 2 tbsps almonds; stir the remaining almonds into the cream cheese mixture.

In a medium bowl, beat egg whites until stiff; fold into cream cheese mixture.
Pour into prepared springform pan; smooth the top. Sprinkle with reserved almonds.

Place in oven; immediately reduce oven temperature to 325°F-160°C.
Bake 40 to 45 minutes or until puffed and golden.
DO NOT OPEN OVEN DOOR UNTIL 40 MINUTES ARE UP or the cheesecake will collapse.
Cool in pan on a wire rack.

Before serving, dust cheesecake with crushed splenda.


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Per Serving (excluding unknown items): 321 Calories; 29g Fat (76.7% calories from fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; 100mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 5 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0