Myra's NY style cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Almondssweetnerbuttersour creamvanillacream cheeseeggs
1.In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and melted butter until combined.
2.Press into bottom of a 9-inch springform pan. Chill in the refrigerator at least 15 minutes.
3.In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate.
4.In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy.
5.Add the eggs, one at a time, blending well after each addition.
6.Blend in the remaining 1 teaspoon vanilla.
7.Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and center comes clean.
8.With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes.
9.Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring.
10.Keep chilled in the refrigerator.
Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with cashews
Number of Servings: 16
Recipe submitted by SparkPeople user PROFESSORWEST.
2.Press into bottom of a 9-inch springform pan. Chill in the refrigerator at least 15 minutes.
3.In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate.
4.In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy.
5.Add the eggs, one at a time, blending well after each addition.
6.Blend in the remaining 1 teaspoon vanilla.
7.Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and center comes clean.
8.With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes.
9.Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring.
10.Keep chilled in the refrigerator.
Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with cashews
Number of Servings: 16
Recipe submitted by SparkPeople user PROFESSORWEST.
Nutritional Info Amount Per Serving
- Calories: 461.9
- Total Fat: 45.3 g
- Cholesterol: 171.5 mg
- Sodium: 286.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.9 g
- Protein: 10.6 g