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| Ingredients: |
Crust
1 1/2 cup, whole Almonds
6 tbsp Butter
1/8 tsp Stevia extract
Filling
24 oz Cream Cheese
4 Large Eggs, whole
1 1/2 cup Sour Cream
1 tsp Vanilla Extract
1 tsp Stevia extract
3 tbsp, Ground Almonds |
Topping
15 Whole Strawberries, frozen, unsweetened
1 teaspoon Cornstarch
1/4 tsp Stevia extract |
| Cooking
Instructions: |
Crust:
Grind almonds in food processor. Add softened butter and stevia and process until will mixed. Press into the bottom of a 10 inch springform pan. Use a wet spoon to spread and pat down the almond mixture. Bake at 350?F for 10 min, Cool.
Filling:
In a food processor, process cream cheese until soft. Add eggs, one at a time, and process until well incorporated into cream cheese. Add sour cream, vanilla, stevia, and ground almonds. Process. Pour into cooled crust. Bake at 350?F for 45 to 50 minutes. Cool on rack. After cheesecake if cooled, make the topping and spread on top. Chill in refrigerator for at least 6 hours.
Topping:
Slice strawberries and let thaw. Strain juice from thawed strawberries into a small sauce pan and add water to make 3/4 cup. Using a wire whisk, stir in cornstarch and stevia. Heat over medium burner until mixture boils, stirring constantly. Boil for 1 minute while still stirring. Pour over drained strawberry slices and stir.
To Serve:
Run a knife around the edges of the cheesecake. Remove springform pan. Slice and serve |
| Additional
Comments: |
Single Serving: calories: 340 kcal, fat: 32.27 g. fat/calories: 85, protein: 8.64 g, total carbs: 6.11 g, fiber: 1.9 g, net carbs: 4.18 g
Entire Recipe: calories: 5438 kcal, fat: 516.37 g, fat/calories: 85%, protein: 138.24 g, total carbs: 97.70 g, fiber: 30.8 g, net carbs: 66.92 g |
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