Prep 40 mins
Cook 30 mins
I came up with this recipe as I am on a low carb diet. Its hard to find desserts to suit.
- 1 cup almond meal
- 1⁄4 cup coconut
- 125 g melted butter
- 2 teaspoons vanilla essence
- 3 eggs
- 1⁄4 cup Splenda granular, sugar substitute (artificial)
- 750 g cream cheese
- 1⁄4 cup sour cream
- 1 teaspoon vanilla essence
- 3 tablespoons lemon juice
- 2 tablespoons orange juice or 2 tablespoons mandarin juice
- 1⁄2 cup sugar substitute
- 3 eggs
- Base: Melt butter and blend the rest of the ingredients.
- Pour into cake tin and cook for 30 minutes on 180°F.
- Once cooked allow to cool.
- Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
- Once you've reached a smooth and creamy texture blend in one at a time the eggs.
- Pour mixture onto base.
- Decorate with strawberries.
- As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
- Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
- It really is a yummy treat.
When using Low fat cream cheese and unsweetened coconut, it amounts to 8 carbs (including 1 fiber) per slice.
If you have a Trader Joe's in your area, they carry both almond meal and hazelnut meal in 1 pound bags for about $1.50. Health food stores and "bulkfoods.com" also carry nut meals. I use them all the time for coating meats/fish and baking/frying them.
THIS WAS GREAT!!!! However I suspect the wonderful author of this recipe might be British(?) I think the baking at 180 is for Celsius-- which I converted to 350 Fahrenheit. I made my own Almond meal by grinding up almonds (I didn't know where to find it). The 125 Grams of melted butter is about 1 Stick, and the 750 grams chream cheese is about 16 oz. I also shredded my own coconut-- because I couldn't find any that wasn't sweetened with sugar. Thank you for this wonderful cheesecake. LisaJo