* Exported from MasterCook *

NEW YORK CHEESECAKE - VANILLA

Recipe By :Cass at ISI in Cherry Hill, NJ
Serving Size : 12 Preparation Time :1:15
Categories : 0-5G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups cream cheese -- see Note
4 tsp Splenda -- liquid, see Note
2 tsp vanilla extract
5 whole eggs -- lg
2 egg yolks
1/2 cup heavy cream
french vanilla syrup 1/2 cup -- DaVinci sugar-free

Preheat oven to 425°F-220°C .
Spray a 10 inch 250g springform pan bottom and sides with nonstick spray.
Have the ingredients at room temperature.
Combine and mix everything except eggs and cream.
Then add whole eggs and egg yolks, one at a time and beat lightly to mix after each addition.
Stir in the cream.
Pour mixture into prepared pan.
Bake at 425°F-220°C for 10 minutes.
Turn temperature down to 180°F- 90°C and bake for 40 minutes longer.
Turn oven off and leave door cracked open with the cheesecake still in the oven. This helps to prevent cracks from forming on the top of the cheesecake as it cools.
After it has cooled completely, refrigerate overnight for best flavor.


NOTES :> 5 pkg (8 ounce) of cream cheese is equivalent to 5 cups 4 tsp of liquid Splenda is equivalent to 1 1/3 cups of sugar If NOT using a darkened springform pan, increase both temperatures by 25 degrees.


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Per Serving (excluding unknown items): 411 Calories; 40g Fat (86.8% calories from fat); 10g Protein; 3g Carbohydrate; 0g Dietary Fiber; 233mg Cholesterol; 314mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 7 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