Creamy cheesecake
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To make this cheesecake fit a low carb lifestyle, we 've substituted a crunchy nut crust for the conventional graham-cracker one and dusted away the flour and sugar. Nuts have been shown to protect against heart disease, so our version has yet another advantage!Crust:
1 cup pine nuts
1 cup macadamia nuts
2 packets sugar substitute
3 tablespoons butter, melted
Filling:
16 ounces cream cheese
10 packets sugar substitute
3 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
1/4 teaspoon salt
1 cup sour cream
blueberries for garnish (optional)
Як готувати
1. Heat oven to 350єF.2. For crust, place pine nuts and macadamias in bowl of a food processor- pulse until ground but not pastelike. Add sugar substitute and butter- pulse to combine. Transfer to a 9" springform pan. With your fingers, gently press nut mixture to form a crust on botoom of pan. Bake 10 minutes- remove from oven and cool.
3. Place cream cheese and sugar substitute in food processor- process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt- pulse to combine. Add sour cream and process to combine.
4. Pour filling into prepared crust. Bake 40 minutes. Turn off oven- let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving.
To cut chilled cheesecake into neat slices, use a long piece of dental floss. Then wrap each piece individually and freeze. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving. Bon appetit!
