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Lemon Cheesecake II
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3/4 cup almond flour / finely ground almonds
1/4 cup finely ground hazelnuts or walnuts
6 Tbl Splenda
4 Tbl butter, melted
Preheat oven to 350°F.
Mix all ingredients well and press into bottom of 9 or 10" springform pan.
Ingredients for Filling:
5 (8-oz) packages Cream Cheese, softened
1-1/2 Cup Splenda
1-1/2 teaspoons lemon extract OR 1/2 teaspoon Boyajian Lemon Oil
1 Tbl flour
1 Tbl. vanilla extract
3 eggs
1 cup sour cream
Jok 'n Al Splenda sweetened Lemon Curd
Mix cream cheese, Splenda, flour and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in sour cream and lemon extract or oil, and pour over crust.
Bake 1 hour and 5 minutes to 10 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake and allow to cool before removing the springform pan ring. Refrigerate overnight.
Just before serving, top with * Jok 'n Al Splenda sweetened Lemon Curd swirled into a pretty pattern.
Serves 12. 5.5 carbs per serving.
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