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PHILADELPHIA® New York Style Carb Counte




Source of Recipe


kraft food


List of Ingredients




1/2 cup ground PLANTERS Almonds
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream 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


Recipe



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 silver springform pan with cooking spray. Sprinkle evenly with almonds.
BEAT Neufchatel cheese, 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.




KRAFT KITCHENS TIPS

Size It Up: 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.

Nutrition (per serving)

Calories 300

Total fat 25g

Saturated fat 15g

Cholesterol 125mg

Sodium 320mg

Carbohydrate 12g

Dietary fiber 2g

Sugars 9g

Protein 9g

Vitamin A 20%DV

Vitamin C 6%DV

Calcium 10%DV

Iron 2%DV