Cheesecake Factory Cheesecake, Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust: 3/4 cup almond flour, 3 tablespoons flax meal¼ cup walnuts, coarsely chopped1/4 teaspoon salt6 tablespoons butter, melted1/3 cup granular Splenda or equivalent liquid SplendaFilling: 24 ounces cream cheese, softened 1 1/3 cups granular Splenda or equivalent liquid Splenda 3 eggs, room temperature 2 teaspoons vanilla extract2 teaspoons lemon juice ¼ teaspoon salt16 ounces sour cream
Crust:
1. Mix dry ingredients in a small bowl.
2. Add Splenda to melted butter; pour over dry ingredients.
3. Mix well and spread in 9″ spring-form pan.
4. Bake at 375º about 10-12 minutes until set and lightly browned.
5. Cool, then fill pie. For baked pies, chill unbaked crust 1 hour before filling and baking.
Filling:
1. Beat the cream cheese until light and fluffy, keeping the mixer on a low setting throughout the beating and mixing process.
2. Add the granular Splenda a little at a time and continue beating until creamy (liquid Splenda can be added all at once).
3. Add one egg at a time and beat very briefly after each egg. When the eggs have been mixed into the cream cheese, add the vanilla, lemon juice and salt, mix briefly, just until combined. Add the sour cream last and beat briefly.
4. Pour the cream cheese mixture into the spring-form pan. Bake at 325º (300º for dark, nonstick pan) for 1 hour and 15 minutes. Check before an hour is up and if it's getting brown, turn the oven off and begin the next step.
5. When the time is up, prop open the oven door, turn off the heat and leave the cheesecake in the oven for 1 hour. After 1 hour, remove from the oven. Cool to room temperature then chill 24 hours before serving. If desired, garnish with berries before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DARLYNG.
1. Mix dry ingredients in a small bowl.
2. Add Splenda to melted butter; pour over dry ingredients.
3. Mix well and spread in 9″ spring-form pan.
4. Bake at 375º about 10-12 minutes until set and lightly browned.
5. Cool, then fill pie. For baked pies, chill unbaked crust 1 hour before filling and baking.
Filling:
1. Beat the cream cheese until light and fluffy, keeping the mixer on a low setting throughout the beating and mixing process.
2. Add the granular Splenda a little at a time and continue beating until creamy (liquid Splenda can be added all at once).
3. Add one egg at a time and beat very briefly after each egg. When the eggs have been mixed into the cream cheese, add the vanilla, lemon juice and salt, mix briefly, just until combined. Add the sour cream last and beat briefly.
4. Pour the cream cheese mixture into the spring-form pan. Bake at 325º (300º for dark, nonstick pan) for 1 hour and 15 minutes. Check before an hour is up and if it's getting brown, turn the oven off and begin the next step.
5. When the time is up, prop open the oven door, turn off the heat and leave the cheesecake in the oven for 1 hour. After 1 hour, remove from the oven. Cool to room temperature then chill 24 hours before serving. If desired, garnish with berries before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DARLYNG.
Nutritional Info Amount Per Serving
- Calories: 419.6
- Total Fat: 40.8 g
- Cholesterol: 140.7 mg
- Sodium: 343.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.4 g
- Protein: 9.6 g
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