PHILADELPHIA® New York Style Carb Counter Cheesecake

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PHILADELPHIA® New York Style Carb Counter Cheesecake recipe

photo by:kraft

The best low Carb cheesecake ever! I took it to work and no one ever knew it was low carb.

posted by

special_lady38501

on 9/15/2009

time

prep:

15 min

total:

5 hr 10 min

servings

total:

16 servings

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What You Need

1/2

cup ground PLANTERS Almonds

pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/4

cup granulated sugar substitute

Tbsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

pt. (2 cups) fresh raspberries

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.

BEAT Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.

BAKE 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

Kraft Kitchens Tips

Size-Wise

This cheesecake contains 12g total carbohydrate and 300 calories per serving while the traditional PHILADELPHIA® Classic New York Style Cheesecake contains 24g carbohydrate and 400 calories per serving.

How to Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

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puttan

posted:2/5/2006

This is a wonderfully delicious cake. Try it is easy as pie - cheesecake pie.

cheesecakegirl5

posted:12/8/2005

I love this cheesecake! For myself, original cheesecake is exellent!!!!!!!!!!!!

a cook

posted:12/1/2005

I have made this a few times and it is easy and wonderful. I skip the sugar and use Splenda only.

aalar

posted:10/27/2005

I made this with no sugar, using Splenda for baking and no one knew the difference! In fact most liked it better, of course I didn't bother to tell any one it was healther for them, why spoil it?

kelsynikki

posted:10/4/2005

I HAVE MADE THIS CHESSECAKE ABOUT 15 TIMES SINCE I BECAME A KRFTFOOD MEMBER AND AS WE SPEAK I'M DOING SOME RIGHT NOW!!! AND MY FRIENDA AND FAMILY LOVE IT THANKS SANDRA FROM JERSEY CITY NJ

Darlena3

posted:8/23/2005

I love cheesecake and this particular one was very good and substituted for a regular cheesecake very well...........

mayred Hernande

posted:6/24/2005

It was great.you can taste the cheese flavor.

a cook

posted:6/15/2005

I have a recipe that a girlfriend and I make similar to this but saves lots of carbs using Splenda instead of sugar.

a cook

posted:5/19/2005

yes i made it and i absoulty loved it