Crust:

• 1 1/2 cups ground pecans (I used almond flour/meal)
• Sweetener equivalent to 1/2 cup sugar (Stevia or Zylitol)
• 1 1/2 tsp cinnamon
• 6 Tbs unsalted butter, melted
• 1 large egg, lightly beaten
• 1 tsp vanilla (gluten-free)

Filling:

• 16 oz cream cheese (we used Neufchatel low fat)
• 3/4 cup sour cream
• Sweetener equivalent to 1/2 cup sugar (Stevia or Zylitol)
• Dash of sea salt
• 3 large eggs
• Juice of a lemon and grated lemon zest
• 2 tsp vanilla

1. Preheat oven to 325 F.
2. Crust: Combine ground pecans or almond flour, sweetener, and cinnamon in a large bowl. Stir in the melted butter, egg, and vanilla and mix thoroughly. Press the crumb mixture into a glass pie pan.
3. Filling: Combine cream cheese, sour cream, sweetener, and salt in a bowl. Using a mixer beat at low speed to blend. Beat in eggs, lemon juice, lemon zest, and vanilla. Beat at medium speed for 1 minute.
4. Pour filling into crust and bake until nearly firm in the center, about 50 minutes. Cool on a rack. Refrigerate to chill before serving.

This is a basic recipe that can, and should, be played with: berries, chocolate, key lime, ginger, all are on the list to dress up this healthy dish. We have used lemon but also tried lime juice and zest.

source: Larry Lovering

tags: low-carb, pesach