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  • 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)


  • 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

recipes/dessert/cakes/classic_cheesecake_with_wheatless_crust.txt · Last modified: 2017/12/19 19:42 by admin