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Desserts

PHILADELPHIA® New York Style Carb Counter Cheesecake

PHILADELPHIA® New York Style Carb Counter Cheesecake recipe
photo by:kraft
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
3
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1/4
cup  granulated sugar substitute
1
Tbsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs
1
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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