Sugar Free Creamy Cheesecake with Almond Crust
2 ½ lbs Cream Cheese, at room temperature
½ cup Splenda
½ cup Sour Cream
½ ea Lemon -juiced and zested
2 tsp Vanilla extract
2 ea Egg yolks
6 ea Eggs
2 tbsp Splenda
pinch of Salt
Nut Crust:
1 ½ cup Toasted Almonds- ground
¼ cup Flour
2 ea Egg whites
4 tbsp Butter- unsalted
2 tbsp Splenda
¼ tsp Ground cinnamon
pinch of Nutmeg
Butter the inside of a 10-inch spring pan then line the bottom of the mold with
a piece of parchment paper cut to a 10 inch circle.
Prepare the crust first by melting the butter, add in the ground almonds and
soy then the rest of the crust ingredients. Place in a food processor and grind
to a finer paste, add in the egg whites last. Save the egg yolks for the
batter. Press the crust mixture into the bottom and 1 inch up on the sides of
the 10-inch spring form pan. Refrigerate for 30 minutes.
Preheat and oven to 500°F. In an electric mixer cream the cream cheese and
Splenda until smooth on low speed. Add in the vanilla, sour cream, lemon juice
and zest. Mix the batter on low speed to avoid too much air in the batter.
Scrape the bowl.
In a separate bowl crack the eggs in one at time and inspect them for egg shell
fragments and blood spots. Add the 2 tbsp of Splenda and mix to combine without
adding and air. On low speed add the egg mixture to the batter a little at a
time. Scrape the bottom and sides of the bowl for consistent mixing.
Place the spring form on a sheet pan, in case the pan leaks. Pour the cream
cheese filling into the spring form pan and bake for 10 minutes. Place a pie
plate with water in it on a lower rack in the oven. This will prevent cracking
or over caramelization of the cake. Reduce the temperature of the oven to 200°F
and bake for 1 1/2 hours. The cheesecake will look a little soft in the center.
Remove from oven and cool for 30 minutes at room temperature. Then place the
cheesecake in a refrigerator overnight.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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