Sunday, October 9, 2011

Low Carb Cheesecake

1 6OZ Bag of whole almonds
1 stick of butter
1 Cup of Splenda > divided (use 2 T for crust)
1/4 t cinnamon
1 t cornstarch
2 LBs of Cream Cheese
2 Large eggs
1 t vanilla
1 C Sour Cream

Preheat oven to 450 degrees. In a food processor place the Almonds, 2 T of Splenda . Process until very finely ground, then add the melted butter. Process to mix well. Put the almond mixture in a spring form pan and evenly smooth bottom and up the sides a little. Bake in the preheated oven for about 6-8 minutes. Check after 6 minutes to insure it is not burning around edges.
Next in a clean Processor  or with mixer and bowl, add remaining ingredients, mix until smooth. Pour into the prepared and cooled spring-form pan. Bake for 10 minutes at the 450 for 10 minutes, then reduce temp to 200 and bake for 45 minutes. Turn off oven an allow to cool with the door open slightly for 3 hours. Chill.

There are 58 net carbs in the entire cake. 12 servings.  About 5 carbs per serving  ***YOU CAN ALWAYS USE SUGAR IF YOU ARE NOT LOOKING FOR THE LOW CARB VERSION***

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