Low-Carbohydrate Dessert
TRULY LOW CARB CLASSIC CHEESECAKE
13g net carbs; 29g fat
(All Carb and Fat Values Are Approximate)

Recipe by Karen Rysavy

Crust:

• 3 cups All-Bran® Extra Fiber cereal
• 1/3 cup Splenda® Granular
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup melted unsalted butter

• Preheat oven to 450°F
• Mix cereal crumbs, Splenda® and cocoa powder in spring-form pan.
• Pour melted butter over all, and press evenly into bottom and up sides of pan with your fingers.
• Place pan in freezer to chill while preparing filling.

Filling:

• 2 pounds cream cheese (four 8-ounce packages)
• 2 eggs
• 1-1/2 cups granular Splenda®
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream

• Beat cream cheese at room temperature until very smooth, scraping down beaters and sides of bowl at least once.
  
  
• Slowly add the Splenda®, beating well.
  
  
• Add eggs, one at a time, scraping sides and beating well after each addition.
  
  
• Add the sour cream and vanilla and almond extracts and mix well.
  
  
• Pour into chilled crust and bake at 450°F for 10 minutes.
  
  
• Reduce oven temperature to 250°F and bake another 50 minutes.
  
  
• Cool on a rack until it reaches room temperature, then place in refrigerator to thoroughly chill.
  
  
• Once chilled, you can easily remove the pan sides.
  
  
• Makes 16 servings.

Per serving: 13g carbohydrates; 5g fiber; 29g fat (17g saturated); 7g protein; 343 calories.
(All Values Are Approximate)

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

Low-Carb Dessert Recipes:
· Choc Peanut Butter Coconut Yummies
· Low Carb Classic Cheesecake
· Cranberry Apple Oat Bar
· Diabetic Desserts
· Flourless Chocolate Torte
· Low-Carb Peanut Butter Cookies

· Recommended Low-Carb Books
· Good Carbs Vs. Bad Carbs

· Low-Carb Cookbooks at Jessica's Biscuit^®
· Low-Carb Cookbooks at Amazon.com