* Exported from MasterCook *

ALMOND POPPYSEED CHEESECAKE

Recipe By :converted by Carol Williams
Serving Size : 12 Preparation Time :2:30
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb cream cheese -- 500gr room temp.
1 cup splenda
4 lg eggs -- room temp.
1/3 cup cream
2 tsp almond extract -- or less
1 1/2 tsp poppy seeds
- TOPPPING-
1 1/2 cups sour cream
1 1/2 tbsp splenda
1/2 tsp almond extract
1/2 cup sliced almonds -- toasted

-Preheat oven to400°F-200°C .
-Lightly grease a 9" 230mm springform pan.
- Beat cream cheese with electric mixer until fluffy.
-Blend in splenda.
-Add eggs one at a time, beating well after each.
-Add cream, almond extract and poppyseeds.
-Pour mixture into prepared pan.
-Set pan on baking sheet.
-Bake for 2 hours or until toothpick inserted in center tests clean.
-Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.
-12 servings @ 6.3 minus 0.5 gr. fiber=5.8 carbs per slice
-14 servings @ 5.4 minus 0.4 gr. fiber= 5 carbs per slice
-16 servings @ 4.7 minus 0.4 gr. fiber=4.3 carbs per slice


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Per Serving (excluding unknown items): 270 Calories; 26g Fat (81.6% calories from fat); 7g Protein; 6g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 149mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore Sept 2000
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 0 0