 |
Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 12 |
|
I have been in search for a cake that tastes just like any cheesecake you would find in your favorite bakery. This one comes close and does not have the after taste of the sweetner nor the flavor of plain cream cheese. Add in 1 tbsp cinnamon and 1/4 tsp nutmeg for a low carb Egg Nog cheesecake, or 2 tsp lemon rind, and 2 tbsp lemon juice for a lemon cheesecake. Ingredients:
1/4 cup almond meal |
3 (8 ounce) packages cream cheese (room temperature) |
4 large eggs |
3/4 cup sugar substitute (splenda) |
1 tablespoon almond extract |
1 tablespoon vanilla extract |
1 cup sour cream |
Directions:
1. Using a hand mixer blend all ingredients in a large bowl on medium speed.
2. Pour the batter into a buttered deep dish pie plate or buttered pan.
3. Bake on 325 for 1 hour. Leave the cake in the oven and allow to cool for an additional hour.
4. Place the cooled cheese cake in the refridgerator covered with plastic wrap for another 1 hour. Then place the cooled cake in the freezer for 30 minutes until slightly hardened.
5. Note: To make the different flavors as stated above add in the additional ingredients before you start mixing the batter together.
|
|