We have modified our earlier low carb cheesecake recipe to an even yummier version:
Cheesecake Redux (Low carb, small portion)
For crust, mix:
1/4 cup dry-roasted unsalted almonds chopped in a food blender (make more and refrigerate for next time)
1/2 Tablespoon melted butter
dash cinnamon
1/2 Tablespoon spoonable Stevia (or equivalent sweetener of your choice)
Press loosely in bottom (not sides) of small (12cm) spring-form cheesecake pan. No baking necessary.
For batter, mix:
1 8oz package cream cheese, softened
1/4 cup Splenda
sprinkling of freshly grated lemon peel (approximately 1/4 teaspoon)
Add and mix until smooth:
1/4 cup sour cream
2 egg whites (left over from this recipe)
Pour batter over crust.
Bake at 200F for 45min, or until set to desired firmness. Let cool to room temperature.
Meanwhile, mix topping:
1/4 cup sour cream
1/2 Tablespoon Splenda
1/4 teaspoon vanilla extract
Spread topping evenly over cheesecake. Chill. Serves 4 small portions.
Notes:
- Vanilla extract might be used in place of lemon peel for variety.
- 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.
- We dry roast raw almonds in the microwave for this recipe by nuking for two or three minutes at a time until the desired level of toastiness is reached.
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