* Exported from MasterCook *

CHEESECAKE SUPREME

Recipe By :Leslie Lemakos
Serving Size : 10 Preparation Time :10:00
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
3 lg eggs
1 1/2 cups Splenda
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3 8 oz pack cream cheese
3 cups sour cream
Topping:
16 oz sour cream
4 tbsp Splenda
1 tsp vanilla

Preheat oven to 325°F-160°C. Make sure all filling ingredients are at room temperature. Beat eggs, Splenda, salt, vanilla & almond extract just until combined. In a large bowl, beat cream cheese until smooth, about 15 seconds.
Add egg mixture and mix just until combined. Stir in sour cream with a rubber spatula. Do not overmix. Pour into a 9" or 10" 230-250mm springform pan. Wrap bottom of pan securely with heavy duty foil. Place into a larger pan and fill with boiling water to halfway up sides of springform pan. Bake for 55 minutes or
until set. Leave in oven but turn oven off and leave door slightly ajar until room temperature. Cool on rack until completely cool. Chill 4-5 hours.
After cake is chilled, beat topping ingredients for 10 minutes. Pour onto cheesecake. Bake at 450°F-230°C F for 5 minutes. Cool and chill as above. Serves
10. Approx. 8 grams of carbohydrate per serving

Hints: The secrets to a smooth cheesecake are to have all ingredients at room temperature, do not beat a lot of air into the batter when mixing and cool
slowly. Enjoy!


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Per Serving (excluding unknown items): 506 Calories; 49g Fat (83.6% calories from fat); 10g Protein; 11g Carbohydrate; 0g Dietary Fiber; 182mg Cholesterol; 332mg Sodium. Exchanges: 1 Lean Meat; 1/2 Non-Fat Milk; 9 1/2 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore December. 2001
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 0