Low Carb Cheesecake
- Base:
- 2/3 cup finely ground nuts
- 1 1/4 cups Splenda
- 1/4 cup margarine
- 3/4 cup almond flour
- Filling:
- 24 oz. (3 packs) softened cream cheese
- 1 1/4 cups Splenda
- 4 large eggs
- 1 tsp. vanilla (sugar free)
- 1 cup thick whipping cream
- 1/2 tsp. almond extract or zest of one lemon
- Using your hands, mix together the ingredients for the base, mixing well and then pack firmly into the base of a 10" cheesecake pan covering the bottom evenly. Beat together Splenda and cream cheese in a large bowl until creamy. Add in 1 egg at a time while continuing to beat mixture to desired consistency. Mix in remaining ingredients. Pour or spoon the filling into the 10" pan. Bake for 1 hour at 350 degrees. Turn off heat and leave in the oven with door closed for 1 more hour. Run a knife around the edge of the cheesecake and leave to cool. Then refrigerate for a further hour until completely set.
nuts, splenda, margarine, almond flour, filling, cream cheese, splenda, eggs, vanilla, whipping cream, almond
Taken from www.epicurious.com/recipes/member/views/low-carb-cheesecake-1239189 (may not work)