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Categories:
ground almonds graham crackers butter cream cheese sugar sugar substitute vanilla almond low-fat sour cream eggs fresh blueberries
Viewed: 25 - Published at: 9 years agoIngredients
- CRUST:
- 1/2 c. ground almonds;
- 2 graham crackers, finely crushed;
- 1 Tablespoon melted butter.
- FILLING:
- 3 pkg. (8 oz.) reduced-fat cream cheese, room temp.
- 1/2 cup sugar;
- 1/4 cup sugar substitute, such as Splenda;
- 1 teaspoon vanilla extract;
- 1/2 teaspoon almond extract;
- 1 c. low-fat sour cream, room temp.
- 3 eggs, room temp.
- TOPPING:
- 1 cup fresh blueberries or strawberries, tossed with 2 T. Splenda
Method
- Preheat oven to 325 degrees.
- Combine almonds, graham cracker crumbs, and melted butter. Spray bottom of 9" springform pan with cooking spray, and press crumbs into bottom of pan.
- With electric mixer on low, beat cheese and sugars until smooth. Add extracts and sour cream; mix until blended. Add eggs one at a time on low speed, mixing until just blended. Pour into prepared springform pan. Using aluminum foil, wrap outside of pan to prevent leakage. Place springform pan in a larger pan with a rim, and add 1" water to the pan to make a water bath. If you don't have a larger pan, place a pan full of water on the rack below your cheesecake while it bakes. This will ensure a moist cheesecake!
- Bake for approximately 50 minutes, or until the center is not quite set. Cool before removing rim of pan. Refrigerate up to 4 hours, or overnight. Top each slice with 3 T. of berries. Enjoy!
