Low-Carb Cheesecake

• Base
• 1 cup almond meal
• 1/4 cup coconut
• 125 g melted butter
• 2 teaspoons vanilla essence
• 3 eggs
• 1/4 cup Splenda granular, sugar substitute (artificial)
• Filling
• 750 g cream cheese
• 1/4 cup sour cream
• 1 teaspoon vanilla essence
• 3 tablespoons lemon juice
• 2 tablespoons orange juice or 2 tablespoons mandarin juice
• 1/2 cup sugar substitute
• 3 eggs

1. Base: Melt butter and blend the rest of the ingredients.
2. Pour into cake tin and cook for 30 minutes on 180u0b0F.
3. Once cooked allow to cool.
4. Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
5. Once you've reached a smooth and creamy texture blend in one at a time the eggs.
6. Pour mixture onto base.
7. Decorate with strawberries.
8. As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
9. Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
10. It really is a yummy treat.

base, almond meal, coconut, butter, vanilla essence, eggs, splenda, filling, cream cheese, sour cream, vanilla essence, lemon juice, orange juice, sugar substitute, eggs

Taken from www.food.com/recipe/low-carb-cheesecake-39273 (may not work)