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Cheesecake, Low-Carb I (D)
Serves: 16

1-1/4 cup well toasted whole almonds
3 tbsp. unsalted butter
2 tbsp. brown sugar substitute
Large pinch of cinnamon
5 tsp. gelatin
2 cups whipping cream
3 eggs, separated
2 lb. cream cheese, at room temperature
1/4 cup Splenda
1/4 cup pourable white sugar substitute
2 tsp. pure vanilla extract

In a heavy pot melt the butter over medium heat until it turns a rich, nutty smelling brown. Add the almonds, brown sugar substitute, and cinnamon. Stir well and press into the bottom of a 10" spring form pan. Refrigerate.

Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of simmering water beat the mixture with a whisk until it thickens and increases slightly in volume. Remove from the heat and let cool slightly.

Beat the cream cheese until smooth. Add the Splenda, other sugar substitute, and vanilla. Beat until well combined. Beat in the gelatin mixture.

Beat the remaining cream to stiff peaks and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold into the cream cheese mixture.

Pour into the prepared crust and chill overnight.

To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off before making each cut. Lining the bottom of the pan with parchment paper will help the crust lift off the pan cleanly.

Posted by Judy Graeber

Nutritional Info Per Serving: N/A