Low-carb cheesecake

[SwampNut]

While this is pretty low in carbs, it's probably not suitable for the initial startup phase.

Crust:

1 1/4 cups finely ground almonds, cashews, or macadamias

Sweetener equal to 1 tablespoon sugar

6 tablespoons butter, melted

Topping:

2 cups sour cream (16 oz. container)

1 teaspoon vanilla

Sweetener equal to 1 tablespoon sugar

Filling:

3 packages (8 oz. each) cream cheese, softened

Sweetener equivalent to 1 cup sugar

4 eggs

1 teaspoon vanilla

In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and melted butter until combined. Press into bottom of a 9-inch springform pan. Chill in the refrigerator at least 15 minutes. In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate. In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend in the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and centre comes clean. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes. Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring. Keep chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with cashews.

[02Silver]

Been off of the web a few days but a belated thank you.

RC

[DaveK]

Even better if you substitute and actual vanilla bean scraping v.s. the liquid shit.....

Vanilla beans are like 7 bucks a bean here in my area..but worth it.