By Sue Serves 8
Cutting down on sugar and replacing with sugar alternatives can drastically reduce the amount of carbohydrates in this delicious cheesecake.
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- ½ cup Finely Chopped cashews
- ¼ cup Finely Chopped almonds
- ¾ cup almond meal (almond flour)
- 2 Tablespoons butter
- 1 ¼ pounds low fat cream cheese
- 1 ¼ cups Pourable Splenda
- 4 eggs
- 3 teaspoons vanilla
- 2 teaspoons lemon juice
You may also need:
Food Processor, Kitchen Knife, Oven, Plate, Refrigerator, Spoon
Pre-heat oven to 350o. In a food processor pulse the nuts and almond flour until eat resembles a coarse meal. Add butter and pulse a few more time to incorprorate.
In an un-greased 9" spring form pan or individual mini cupcake tin press the nut mixture evenly and up the sides to create a crust.
Beat cream cheese at high speed with a mixer until creamy; gradually add SPLENDA® mixing well. Pour into prepared crust.
Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth.
Pour into prepared crust. Bake 50 to 60 minutes if using a pie plate or 30 minutes if using a mini cupcake tin. Should be slightly firm to the touch.
Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.
NUTRITION FACTS Amount Per Serving Calories: 180 Calories from Fat: 130 Total Fat: 14g Saturated Fat: 8g Cholesterol: 90mg Sodium: 260mg Total Carbs: 9g Dietary Fiber: 0g Sugars: 4g Protein: 6g
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