Just finished having a slice of Myra's cheesecake topped with a tablespoon
of low carb jam (apricot)! Made myself some hot coffee w/hazelnut Davinci's
and heavy cream. Last time I made it I had blueberries and made a heavy
syrupy topping by boiling about a cup of berries, 1/2 cup water, 1/2 cup
Splenda and a half teaspoon of guar gum. I don't use the almond crust
either.

Nancy J
209/168/145

"Saffire" wrote in message
.. .
In article ,
says...
Hi Saffire, Sounds like you were having fun in the kitchen. Hey, how
did the cheesecake taste, especially with extra sweetener. My limited
experience with LC recipes has yet to yield anything to tempt the
senses!(at least in the sweet dept.!) Where did you get your recipe?

It tastes pretty good! I didn't care for the almond crust, though, and
am scraping it off now to conserve carbs. I didn't use a LOT of extra
sweetener, but I estimated possibly 1/4 cup just to make sure. I got
the recipe in this group. It's Myra's famous cheesecake :-) The
recipe is:

Myra's New York-Style Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 1/4 cups finely ground almonds -- or other nuts
1 tablespoon Splenda® granular -- optional
2 tablespoons melted butter
---Topping---
2 cups sour cream -- (16 oz. container)
1 teaspoon vanilla
1 tablespoon Splenda® granular
---Filling---
24 ounces cream cheese -- softened
1 cup Splenda® granular
4 eggs
1 teaspoon vanilla

In a bowl, combine the almonds, 1 tablespoon sweetener and melted butter
until
combined. Press into bottom of a 9-inch springform pan. Chill in the
refrigerator at least 15 minutes.

In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener
until well combined. Cover with plastic wrap and refrigerate.

In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy.
Add the
eggs, one at a time, blending well after each addition. Blend in the
remaining 1
teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350
degree for
50 minutes, or until a knife inserted halfway between the edge and center
comes
clean. With a spatula, spread the sour cream mixture over the top, making
sure
you reach to the edges of the pan. Return cake to oven and bake an
additional 5
minutes.

Remove cake from oven, allow to cool to room temperature (cake will settle
in the
pan). Slide a knife around the edge of the cake to loosen it, then remove
the
springform ring. Keep chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with almonds

--
Saffire
205/186/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333