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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I came up with this recipe as I am on a low carb diet. Its hard to find desserts to suit. Ingredients:
1 cup almond meal |
1/4 cup coconut |
125 g melted butter |
2 teaspoons vanilla essence |
3 eggs |
1/4 cup splenda granular, sugar substitute (artificial) |
750 g cream cheese |
1/4 cup sour cream |
1 teaspoon vanilla essence |
3 tablespoons lemon juice |
2 tablespoons orange juice or 2 tablespoons mandarin juice |
1/2 cup sugar substitute |
3 eggs |
Directions:
1. Base: Melt butter and blend the rest of the ingredients.
2. Pour into cake tin and cook for 30 minutes on 180°F.
3. Once cooked allow to cool.
4. Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
5. Once you've reached a smooth and creamy texture blend in one at a time the eggs.
6. Pour mixture onto base.
7. Decorate with strawberries.
8. As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
9. Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
10. It really is a yummy treat.
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