This is the low carb cheesecake recipe for Abby:
It was invented by my mom, and it is not low fat.
Leave cream cheese at room temperature for 24 hours. This is a very important step and if you skip it your batter will be lumpy.
2 pkg cream cheese (room temp)
1 tsp almond extract
1.5 tsp vanilla
2 eggs
2/3 cup splenda (or other baking approved sweetener)
Crust:
2 1/4 c almonds
1/4 lb butter
Fry the almonds VERY lightly in a small amount of butter. Grind them in a blender. Add the rest of the butter and pat it into your baking dish. This recipe is for an 8 in. pie pan. You can scale it up for larger pans. I wouldn't bother with a special cheesecake pan because the crust is crumbly.
Mix the other ingredients, put into the dish.
Bake at 350 for 25 minutes or until done.
Optional topping, which I didn't make this time:
1/2 pint sour cream
3 T splenda
1/2 t almond ext.
1/2 t vanilla
Put on cheese cake after cooling.
I figured it has 6 carbs for 1/8 of the cheesecake.
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Ooh this sounds great, and even better that it's low carb! Thank you :)
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Roz
Oh...thank you so much...I will let you know when I try it, probably next week! hugs abby
ReplyDeleteI'm not doing low-carb but it still sounds delicious!
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