A great recipe. Back to low carbing after a yearlong furlow during which I found 50 pounds. A twist to this recipe is to make a "crust". Just melt butter or margarine and some splenda in a saucepan then add ground pecans or almonds to make a thick mix, Press into a pie pan and add your cheesecake blend. Presto!! A high protien low carb crust!!
If you watch your carb intake, then this cheesecake is for you! I have been on the Adkins Diet for 3 weeks now; this cheesecake was a real treat.
Loved this cheesecake. I didn't have any almond extract (must've used it all up during Christmas baking) so I substituted lemon extract. Gives it a wonderful fresh flavor. I'm looking forward to trying this again with almond extract and other types of flavorings.
I've made this twice now. Once a year or so ago when I found the recipe on another site. I was doing the low carb thing and Thanksgiving was here so I made it and brought it with me. Everyone liked it. I don't have splenda packets, so I use 3/4 cup of splenda and use the 1 tablespoon of vanilla but in place of the almond I use vanilla. I cook it on 350 for 30 minutes in a glass pie dish and it came out as pictured. On the rack below it in the oven I had another glass pan filled with an inch or so of water to prevent cracks as much as I could. Once it comes out of the oven it looks a little poofed up. Leave it alone and it will fall back down.Give it a couple hours to chill.
definitely use more than the 1.5 tablespoons as written by scott keith. i used the 1.5 and had the throw the entire cake away :( i say probably 25 teaspoons is about right or 1/2 cup of splenda. but besides that it was delicious!
I loved this recipe, BUT WITH MORE SPLENDA. I had to make it twice before I got it right. The first time I gave it to the cats. When I added more Splenda it was awesome. If you're a low carber with a serious sweet tooth I would recommend more Splenda. I had to put in three time as much. Thanks for the recipe.
This was fantastic! I swapped the Splenda for the exact same amount of Stevia. When I mixed the ingredients, I started out with my flat beater until the batter was like a slightly lumpy cottage cheese. I then switched to my whisk-style beater attachment, and blended on high until it was like a light fluffy cream (maybe 1 min or slightly less). It tastes and smells just like white wedding cake, due to the almond extract. This recipe is a keeper. I'm sure it would be good with a paleo or low carb crust as well, but it was also delicious as-is. Thanks for a great alternative for my husband's cheesecake cravings!
EXCELLENT!!! Thanks for a great Recipe. This really hits the spot for our sweet tooth. We tried it with out the Almond Extract and was perfect. By the way, if you live in High Altidue just extend the Baking time by 10 minutes.
Loved this recipe!!! I added sugar free chocolate chips and used an almond meal crust. WOW! Nice texture...not too sweet...and easy to make also. I used 1 1/4 cups splendid and never noticed an after taste. I did not have lemon juice but will use it next time to get that tart taste that cheesecakes are known for.
It would have been perfect if not for the almond extract. The extract aside, it was great. <br/><br/>For a twist: If you like chocolate cheesecake you can melt 3 squares of unsweetened baking chocolate and mix it in with the cream cheese mixture. Works great.