recipes:dessert:cakes:classic_cheesecake_with_wheatless_crust
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
- Preheat oven to 325 F.
- 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.
- 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.
- 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
recipes/dessert/cakes/classic_cheesecake_with_wheatless_crust.txt · Last modified: 2017/12/19 19:42 by admin