Low-carb Classic Vanilla Cheesecake
Author: www.mrfarmersdaughter.com
- 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
- For the crust:
- In a food processor, chop almonds until the size of peas.
- Add sweetener and butter and process until the mixture holds together.
- Press into 8” springform pan prepared with parchment on the bottom.
- For the filling:
- Preheat oven to 325˚.
- Heat 1 gallon of water on the stovetop to boiling.
- 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.
- In a mixer, blend softened cream cheese.
- Add remaining ingredients and blend well.
- Pour into pan.
- Pour hot water into roasting/baking pan and place on the lowest rack in the oven.
- Place cheesecake pan on the next rack up.
- Bake for about an hour or until sides are set.
- Turn oven off and crack door.
- Allow cheesecake to cool in the oven for an hour.
- Remove from oven and allow to cool the rest of the way.
- Chill for at least 4 hours although longer, is better. This is a dense cake and it takes some time to chill.
- Serve with fruit, chocolate or caramel topping.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/low-carb-classic-vanilla-cheesecake/
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