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Dessert

Cheesecake Remake
By Serves 8

Cutting down on sugar and replacing with sugar alternatives can drastically reduce the amount of carbohydrates in this delicious cheesecake.

Prep Time: 20m
Cook Time: 1h20m

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Recipe

Ingredients:

  1. ½ cup Finely Chopped cashews
  2. ¼ cup Finely Chopped almonds
  3. ¾ cup almond meal (almond flour)
  4. 2 Tablespoons butter
  5. 1 ¼ pounds low fat cream cheese
  6. 1 ¼ cups Pourable Splenda
  7. 4 eggs
  8. 3 teaspoons vanilla
  9. 2 teaspoons lemon juice

You may also need:

Food Processor, Kitchen Knife, Oven, Plate, Refrigerator, Spoon

Step 1:

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.


Step 2:

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.


Step 3:

Beat cream cheese at high speed with a mixer until creamy; gradually add SPLENDA® mixing well. Pour into prepared crust.


Step 4:

Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth.


Step 5:

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.


Step 6:

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.


Step 7:

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


All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.

Comments

stefania says:
Yum!

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