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    A Cheesecake Factory Cheesecake (convert


    Source of Recipe


    Low-carb friends

    Recipe Introduction


    This cheesecake is the best that I have tasted thus far. You may make different variations of it. I added a cup of sugarfree mini chocolate chips to the last one I made and it was great as well... remember to add in the carbohydrates of your addins into the cheesecake total.

    List of Ingredients




    Crust...


    1/4 cup Finely Chopped pecans
    1/4 cup Finely Chopped almonds
    1/4 cup Finely Chopped walnuts
    3/4 cup almond meal (almond flour)
    2 Tablespoons butter (melt in microwave)


    Filling...


    1 1/2 pounds cream cheese
    1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)
    5 eggs
    1/4 cup Designer Protein
    2 teaspoons vanilla
    2 teaspoons lemon juice
    16 ounces sour cream


    All ingredients should be at room temperature before you start.

    Recipe



    Mix all nuts and almond meal with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2\\\" up the sides of the pan, set aside to mix filling.


    Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add Designer Protein, vanilla and lemon juice, mix well. Add the sour cream last and beat well.


    Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.


    A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.


    Nutritional information (16 servings)


    Including Splenda:


    319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium


    And this is WITHOUT Splenda:


    311 Calories; 28g Fat (81.7% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium
 

 

 

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