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CandyCane Cheesecake
Status: Approved
NameCandyCane Cheesecake
CategoryDessert
Serves/Yields16
SourceCarol Williams
DifficultyEasy
Prep. Time0
Introduction
*** Hint: if using crust for a cheesecake, prebake for about 10 minutes, cool, then add batter.Also, just press the dough onto the bottom of the pan.{Will not need all of the dough for one cheesecake}
Ingredients
Cheesecake:
24 ounces cream cheese -- softened
1 cup splenda
4 large eggs
1 1/2 cups sour cream
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 drops red food coloring -- maybe 3 drops
Crust{if desired} -- recipe to follow

Crust:
1/2 cup Atkins Bake Mix -- or soy flour
2 tablespoons cocoa
2 tablespoons Splenda
2 tablespoons ground almonds
1/2 cup unsalted butter
2 tablespoons water -- divide,optional
Directions
Step: 1Cheesecake:
-Heat oven to 350*F, lightly spray or grease a springform pan{Or use a low carb crust}
-In a large mixer bowl, combine the cheese & splenda; beat until light & fluffy.
-Add eggs, one at a time, beating well after each addition.
-Add sour cream & vanilla;blend well.
-Place 1 cup of batter into a small bowl; stir in pepermint extract & food coloring.{**For an even more "candycane effect, tint 1/2 cup with the red & 1/2 cup with green.Alternate the dollops of colored on the white batter then swirl as per directions for just one color}
-Pour the white batter into prepared pan; drop spoonfuls of the candy cane batter over the white batter.
-Using a knife, pull it randomly thru the batter in wide curves; turn pan & repeat for a swirl {candycane} effect.
-Bake for 50 -60 minutes or until center is set.{To minimize cracking, place a shallow pan of hot water on lower oven rack during baking}
-Cool at room temp on a wire rack.
-Cover & chill at least 24 hours before serving
-Remove sides of pan & place on a fancy serving plate.
-Per serving{no crust} 4 carbs & 6.3 gr. protein
-*If using a crust , the carbs need to be added to the cheesecake count.
* Exported from MasterCook *

Crust:
-In a large bowl, combine all the ingredients except the water.
-Using an electric mixer, beat the mixture until it is creamy.
-Add water 1 T at a time until dough holds together{adding water may not be necessary}.
-Form the dough into a flat disk ,wrap in wax paper, then chill for at least 30 minutes.
-Press the dough into desired pan, going up the sides, flute the edges.Using a fork prick the dough all over.
-Freeze for 1 hour, then bake at 350*F for 20-25 minutes or until firm to the touch.
-Cool completely before filling.

Nutrition Information
Cheesecake No crust 4g carb

Crust serves 16:
-Carb count per serving{16}:1.1 minus 0.4 grams fiber= 0.7 carbs & 2.7 grams protein
-Carb count per serving{12}:1.5 minus 0.6 grams fiber=0.9 carbs & 3.6 grams protein
-Carb count per serving{10}:1.8 minus 0.7 grams fiber= 1.1 carbs & 4.3 grams protein.
-Carb count per serving{8}: 2.3 minus 0.9 grams fiber=1.4 carbs & 5.3 grams protein
-Total carbs of whole recipe"18.2 minus 6.8 grams fiber= 11.4 carbs & 42.8 grams protein

Time submitted: Friday, August 13. 2004 at 15:44:08
Contributed By: Anonymous
 
 

 
 
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