Honey Almond Cheesecake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
WOMANS DAY; 2/1/94
24 ounce: Cream cheese, nonfat, bricks
1/3 cup: Sugar,
1/3 cup: Flour,
1 1/2 cup: Sour cream, nonfat
1/3 cup: Honey,
3 large: Eggs,
1 1/2 tsp: Vanilla extract,
1/2 tsp: Almond extract,
1/3 cup: Graham crackers, crushed
Pourable liquid fruit, opt
Directions:
Bring cream cheese, sour cream, and eggs to room temperature. Place large
baking pan half-filled with water on lowest oven rack. Place another rack
in middle of oven. Preheat oven to 325 F. Coat 8" springform pan with
nonstick cooking spray. Beat cream cheese in large bowl with electric mixer
until smooth. Sprinkle with sugar and flour. Beat until well-blended.
Add sour cream, honey, eggs, and extracts. Beat just until smooth,
scraping down bowl and beaters 2-3 times. Pour into prepared pan. Cover
tightly with foil and place on middle oven rack directly over pan of water.
Bake 1 hour 15 minutes, until edges are slightly cracked and surface looks
dry. (Center will still jiggle and look wet.)
Run a thin knife carefully around edges to releast from sides of pan. Cool,
uncovered, in pan on rack. Cake will crack as it cools. Refrigerate 1
hour, then cover with plastic wrap.
To serve: remove pan sides. Press cracker crumbs on sides of cake. Serve
with pourable fruit.
This very low-fat treat refrigerates well for up to 1 week.
Nutritional information per serving without topping: 186 calories, 16 g
protein, 28 g carbohydrate, 1 g fat, 5% of calories from fat, 65 mg
cholesterol, 476 mg sodium. Exchanges: 1-3/4 starch/bread, 1 lean meat
MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
Source from luhu.jp
baking pan half-filled with water on lowest oven rack. Place another rack
in middle of oven. Preheat oven to 325 F. Coat 8" springform pan with
nonstick cooking spray. Beat cream cheese in large bowl with electric mixer
until smooth. Sprinkle with sugar and flour. Beat until well-blended.
Add sour cream, honey, eggs, and extracts. Beat just until smooth,
scraping down bowl and beaters 2-3 times. Pour into prepared pan. Cover
tightly with foil and place on middle oven rack directly over pan of water.
Bake 1 hour 15 minutes, until edges are slightly cracked and surface looks
dry. (Center will still jiggle and look wet.)
Run a thin knife carefully around edges to releast from sides of pan. Cool,
uncovered, in pan on rack. Cake will crack as it cools. Refrigerate 1
hour, then cover with plastic wrap.
To serve: remove pan sides. Press cracker crumbs on sides of cake. Serve
with pourable fruit.
This very low-fat treat refrigerates well for up to 1 week.
Nutritional information per serving without topping: 186 calories, 16 g
protein, 28 g carbohydrate, 1 g fat, 5% of calories from fat, 65 mg
cholesterol, 476 mg sodium. Exchanges: 1-3/4 starch/bread, 1 lean meat
MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
Source from luhu.jp