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Want to create a low-carbohydrate cheescake with the flavor and texture you expect? This is it! Save it for special occasions, since it is high in energy and should be eaten sparingly. |
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| Ingredient | Amount | Comments |
| Crust | ||
| Ground hazelnuts | 2/3 cup | - |
| Almond flour | 3/4 cup | - |
| Splendatm | 1 1/4 cup | - |
| Butter | 1/4 cup | salted butter is less likely to have additives |
| Filling | ||
| Real cream cheese | 24 ounces | three 8 oz. packages |
| Heavy whipping cream | 1 cup | Fresh cream is better than ultra-patuerized |
| Large eggs | 4 | - |
| Splendatm | 1 1/4 cup | - |
| Vanilla extract | 1 teaspoon | Real, not imitation |
| Directions | ||
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1. Preheat oven to 350o F. Line the bottom of a 10" springform pan with an appropriate cardboard or parchment paper liner to make removal easier. Cover the outside of the spingform pan with a single sheet of aluminum foil to make it waterproof on the bottom and sides. Find a large baking pan that the springform pan can fit into. 2. Mix the crust ingredients together by hand. Pack it firmly and evenly in the bottom of the springform pan. 3. Start the filling by first mixing the Splendatm and cream cheese in a large bowl. Now add the eggs, one at a time, while you continue to mix. Finally, mix in the whipping cream and vanilla. 4. Pour your filling mixture into the springform pan. Now, pour about 2 cups of water in the large outside pan and carefully set the spingform pan into the larger pan. The water should come partially up the side of the springform pan. You have just created a "bain marie" which will help your cheescake cook in a way that will reduce cracking. 5. Put these into your oven and bake for 1 hour. Turn off after 1 hour but leave in oven with the door shut for another hour. Now, remove the spingform pan from the bain marie. You may wish to gently run a knife around the outside of the cheesecake at this time. Allow the cheesecake to cool in your refrigerator for another hour or more befor serving. When serving, rinse or dip your serving knife in hot water to minimize sticking. |
Nutritional Information for 1 serving | |
| - | Amount | units |
| Fat | 30 | grams |
| Protein | 6 | grams |
| Carbohydrate | 2 1/2 | grams |
| Energy | 304 | kilocalories |
| Recipe suggested by Lauren | ||
