Desserts

PHILADELPHIA® New York Style Carb Counter Cheesecake

PHILADELPHIA® New York Style Carb Counter Cheesecake recipe

photo by:kraft

There's not a graham cracker or cookie to be found in this creamy carb-counter cheesecake's crust. Find out the secret here!

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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Connie12211324

posted:

12/21/2013

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.

RookieChef01

posted:

12/5/2013

Awesome, Asesome recipe! I am trying to cut back on carbs because I am diabetic. I just turned 50 and I decided that I could have my cake and eat it too. I made this and just went to my happy place. Thank you for creating a yummy recipe that can work for folks like me!!!

AquariaTX

posted:

12/26/2012

I'm not a fan of almonds, so I used a macadamia nut crust. Y'all want to talk about sin? Well, it was this cheesecake on a macadamia crust. I also substituted the sugar with Splenda. For Thanksgiving, I topped the cake with lo-carb craisins rolled in Splenda. For Christmas, I add ground clove, allspice, cinnamon, nutmeg and just a hint of ginger for that classic holiday flavor. For Easter, I allow myself some leeway on the carbs. I either add some violet extract (HARD to find) or grind up some Croward's violet candy squares into powder and add that to the mix. Before serving, I top the cheesecake with candied violets. The smooth richness of the cream with the delicate and lovely notes of violet make that variation a very, very classy dessert. I get rave reviews for it, every single time I make it.

emilycarro

posted:

1/31/2010

Very delicious!! I served this with fresh blackberries and whipped cream.

special_lady38501

posted:

9/15/2009

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

BROSSEAP

posted:

7/3/2008

I make this all the time. Everyone loves it - even my nephew who doesn't like cheesecake!

traceylucy

posted:

1/29/2007

I used 4 bars or 1/3 less fat cream cheese. I also used all sugar substitute and added 1/2 cup more and I used egg substitute. It had a wonderful texture and taste.

steve l

posted:

1/16/2007

I used splanda for all suger plus 1/2 cup more came out creamy and full body love it thank you

laarninat

posted:

10/16/2006

mmmmmmm! very creamy and not too sweet.

a cook

posted:

8/6/2006

I really liked this recipe. I changed it a little though, by making individual servings in baking cups. It yeilded 30 servings instead of 16 so it's alot less calories while not feeling cheated at the size. Also, I added sugar free topping to them, apple and blueberry, before baking. This was excellent but I expected the cooking time to be alot less, like other mini recipes, but it still took about 25 minutes to bake. I'm taking these to party but they've already proved to be a hit with my un-official taste testers.