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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jmgajewski

posted:4/2/2004

I made this recipe using all Splenda instead of a sugar/splenda mix and it was absolutely delicious!! That really brings down the carb count also. I served it at a party, and no one could tell there wasn't "real" sugar in it. I highly recommend this recipe!!

kathyw13

posted:3/30/2004

This recipe was great! I used more Splenda and less sugar to lower the carbs and calories, and served it with strawberries. I couldn't really taste the almond crust, but it didn't matter. I thought it didn't seem quite cooked after 55 minutes, so I left it in the oven a bit longer. Putting a baking pan half full of hot tap water on the shelf below seemed to really help prevent cracking.

a cook

posted:3/26/2004

Easy and tasty

akro

posted:3/25/2004

This cheesecake blew my friends away! I used 1/4 cup sugar and 1/2 cup splenda to reduce the carbs even more (about 9 carbs per serving?). Several said it was as good or better than any cheesecake they've ever eaten. Is that because it's been so long since we've had a cheesecake?!?! Yum!

DeeDee277

posted:3/25/2004

Creamy and fantastic!!

DinaCollins

posted:3/25/2004

I served this at a dinner party and nobody could believe it was low carb! Instead of fresh raspberries I used a frozen fruit mixture of raspberries, strawberries and blueberries and sweetened it with Splenda. Wonderful recipe.

ginniej

posted:3/24/2004

My husband, who is on a low-carb diet, loved it! Although he thought it would be just as good without the nut crust.

a cook

posted:3/19/2004

Wow my mother in-law is a diabetic and she never gets such good stuff. The low carbs and low sugar make it a perfect diabetic dessert in moderation.

atoduck

posted:3/9/2004

Wonderful, the whole family loved it and never noticed the lack of carbs! A+++

a cook

posted:2/29/2004

This is one of the best and easiest cheesecakes I have ever made, low-carb or not!