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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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe was fantastic! I'm not a great baker but I've got two helpful hits to make this recipe a total success. I used roasted (lightly salted) almonds for the base, and I used closer to a cup than half a cup of crushed almonds as that was what I had in the house. I coated the bottom of the pan with pam and covered it completely with the almonds. After cooling my cheesecake (completely) it had a huge crack in the middle of it. Tip #1: To help the presentation, I flipped the cake over so that the almond coating became the top of the cake. The crack was hidden and everyone though that i had store bought it since it looked so gorgeous and professional! Tip #2: I made this cake the night before a friends birthday party in the summer. Since fridge space is always tight at a party, I opted to freeze the cake overnight instead of refrigerating it. Transporting the frozen cake was a breeze and we left it out of the way (defrosting in another room) throughout the party. About 3-
This is a great recipe for low carb cheesecake. I eliminate the regular sugar and use 3/4 cup Splenda to further lower the carb count. It is delicious!
I haven't made this yet and have a question. How would you rate the serving sizes? I see it says it makes 16 servings. Are the pieces tall and generous or short slivers? Thanks for any input on my question.