New York Baked Low Carb Cheesecake

I owe thanks for this recipe to a great cook on the ADA forum who posts as Granny Red. She attributed her source as LowCarbLuxury.com. After baking it several times I have modified it slightly by experimenting. 

Ingredients 

Crust

1 1/2 cups Almond Flour

6 Tbsp Splenda

5Tbsp butter, melted 

Filling

24 oz (750gm) cream cheese

¾ cup Splenda

One tablespoon of sugar

3 eggs

2 tsp vanilla extract

1 tsp lemon extract or a good squeeze of lemon

16 oz (600ml) sour cream

Note: the eggs, cheese and sour cream need to be at room temperature. If the cheese is too stiff to beat easily sit the containers in warm water for a little while until the cheese softens. 

Method

Crust Base 

Use extra butter to grease an 8 or 9 inch (20-25cm) springform pan. I also put a circle of greased brown paper on the bottom to be certain the cake does not stick; this step may not be necessary if you use a non-stick pan. 

 

Mix the splenda and almond flour (sometimes I make my own coarse version from almonds in the blender; it works just as well) with melted butter, press evenly onto the bottom of the pan for a thin layer without holes and press any excess up the sides of the pan. If you don't have enough almond flour to go all the way up the sides don't worry, just go up as high as you reasonably can. It's not really critical as long as the base is covered. In that situation I use greased brown paper around the sides to minimise sticking. Set the pan aside while mixing the filling. 

Filling 

Beat the cream cheese until light and fluffy, keeping the mixer on a low-medium setting throughout the beating and mixing process. Add the mixed splenda and sugar a little at a time and continue beating until creamy. The original recipe had more Splenda, but I found that a tablespoon of sugar with less Splenda improved the flavour for my non-diabetic wife without raising the carbs too much. You can adjust that to your own taste. 

Add one egg at a time and beat very briefly after each egg. When the eggs have been mixed into the cream cheese add vanilla and lemon extract or lemon juice and mix briefly until just combined. Add the sour cream last and beat briefly until incorporated.

Pour the mixture into the springform pan. Bake at 300 F or 150C for about 1 hour, then check to see if it is nicely brown on top. If not, let it cook for another 15 minutes. When it is cooked, prop open the oven door, turn off the heat and leave it in the oven for at least an hour. Then remove it from the oven and allow it to cool to room temperature before placing it in the fridge until the next day. 

Don't try to serve it on the day of cooking; it will not be set properly if you do. Do not be disappointed if it sinks slightly in the middle. That is normal, or, at least, it was for the ones I made. 

The result is 16 satisfying slices. I individually wrap some in clingwrap for the freezer; they freeze and defrost well.

Calories	340
Fat	32 gm
Protein	8 gm
Carbohydrates	6 gm

Cheers, Alan, T2, Australia

Everything in Moderation - Except Laughter