Low-carb Classic Vanilla Cheesecake
 
 
Author:
Ingredients
  • CRUST:
  • 1 ½ cups Whole almonds, I used soaked and dried almonds
  • ¼ cup zero-calorie sweetener (I used Lakanto)
  • ¼ cup butter
  • FILLING:
  • 24 oz. (4 packages) of cream cheese, softened
  • 4 large eggs
  • 1.5 cups yogurt (I used 000 Dannon)
  • Alternative sweetener equivalent to 1 cup (I used ¼ tsp. of stevia + 3 Tbls. Lakanto)
  • 1 Tbls. vanilla
Instructions
  1. For the crust:
  2. In a food processor, chop almonds until the size of peas.
  3. Add sweetener and butter and process until the mixture holds together.
  4. Press into 8” springform pan prepared with parchment on the bottom.
  5. For the filling:
  6. Preheat oven to 325˚.
  7. Heat 1 gallon of water on the stovetop to boiling.
  8. You will need a roasting or baking pan to go on the rack underneath the cheesecake which will go in the center of the oven.
  9. In a mixer, blend softened cream cheese.
  10. Add remaining ingredients and blend well.
  11. Pour into pan.
  12. Pour hot water into roasting/baking pan and place on the lowest rack in the oven.
  13. Place cheesecake pan on the next rack up.
  14. Bake for about an hour or until sides are set.
  15. Turn oven off and crack door.
  16. Allow cheesecake to cool in the oven for an hour.
  17. Remove from oven and allow to cool the rest of the way.
  18. Chill for at least 4 hours although longer, is better. This is a dense cake and it takes some time to chill.
  19. Serve with fruit, chocolate or caramel topping.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/low-carb-classic-vanilla-cheesecake/