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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 190.1
  • Total Fat: 11.9 g
  • Cholesterol: 32.3 mg
  • Sodium: 81.9 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.8 g

View full nutritional breakdown of Almond Cheese Cake version 1 calories by ingredient
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Almond Cheese Cake version 1

Submitted by: HHUSTON

Introduction

I am experimenting to come up with the perfect healthy cheesecake. This one is good, but I think a little more sugar, and another egg will make it even better. I am experimenting to come up with the perfect healthy cheesecake. This one is good, but I think a little more sugar, and another egg will make it even better.
Number of Servings: 14

Ingredients

    Crust:
    1 heaping cup almond flour
    4 tbsp I can't believe it's not butter for baking
    1/3 cup muscovado sugar
    1/4 tsp pure almond extract
    dash of allspice
    Filling:
    32 oz. nonfat plain yogurt strained overnight through a cheesecloth (see SP recipe for Yogurt cheese)
    3 tbsp muscovado sugar
    1 tbsp cornstarch
    1 tsp pure almond extract
    2 eggs, lightly beaten

Directions

CRUST first:
Combine almond flour (meal) in a bowl with 1/3 c. brown sugar and a dash of allspice. Melt 4 tbsp. of ICBINB in a cup and combine with the 1/4 tsp. almond extract. Then mix with the almond flour to form a sticky dough. Press into bottom of a 7" springform pan and bake at 350 for 10 minutes.
FILLING:
Combine the strained yogurt (which should be almost the consistency of cream cheese) with 3 tbsp muscovado sugar and 1 tsp pure almond extract. Sprinkle and combine in the cornstarch. Lightly beat 2 eggs and then add to the mix and beat until blended. Pour onto cooled crust and bake 45-50 minutes at 325 degrees. Cool slightly then refrigerate. I added sliced almonds to the top for decoration.

Number of Servings: 14

Recipe submitted by SparkPeople user HHUSTON.





TAGS:  Desserts |

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