Random Friday: What We Bake 3

Cheesecake (Low carb, small portion)

For crust, mix:

3 TBS almond meal (or very finely chopped dry-roasted unsalted almonds)
1/2 TBS melted butter
dash cinnamon
1/2 TBS Splenda

Press loosely in bottom (not sides) of small (12cm) springform cheesecake pan. Bake at 400F for 20 minutes, let cool.

For batter, mix:

1 8oz package cream cheese, softened
1/4 c Splenda

Add and mix until smooth:

1/4 c sour cream
(2 tsp wheat gluten, optional)
2 egg whites (left over from this recipe)
1 tsp vanilla extract

Pour batter over crust.

Bake at 200F for 30min, or until set to desired firmness. Let cool to room temperature and then chill. Serves 4 small portions.

Notes:

• Fresh grated lemon zest or fresh lemon juice may be added to batter for a change.
• Unsweetened berries may be added for a variation.
• If top of cheesecake cracks, try baking next time at lower heat and varying length of bake time.
• Beware of low-fat cream cheese, which tends to add carbs.
• Check ingredients of sour cream. Some brands use a large number of additives. Ideally, the single ingredient should be “cultured cream”.
• Mix at low speed. We don’t want to add air bubbles, which will slowly rise and make top less smooth.

Related posts: What We Bake, What We Bake 2, What We Cook