Say Cheese!

For my first post I was thinking about posting pictures of my design work or my favorite places that I have traveled and then I got hungry and decided to post one of my favorite recipes. I live a low-carb lifestyle. Yes people the word is “lifestyle” not diet. This is a choice I made a few years ago after gaining 40+ pounds. Sure it may not work for everyone, but for the most part it works for me. I have found in my life that I love all things with carbs, but they don’t love me. I end up tired and hungry all the time. For that reason I try to stay away from them, but I am human I cheat here and there. This is one of my favorite recipes and is soooo good that it has fooled most people that it is in fact a “low-carb” cheesecake. I like to call it “semi” guilt free because although it is free of sugar and low in carbs it does contain 5 packages of cream cheese! But you know one of the main reasons I chose to live low carb is because when deciding between cheese and bread I will always choose cheese! This recipe is rich and yummy and I hope you love it as much as I do.

 

Filling:

  • 5 pkges Cream Cheese
  • 1 cup Sour Cream
  • 1 1/2 cup Splenda
  • 1 1/2 tablespoons of Vanilla Extract
  • 4 Eggs

Crust:

  • 1/2 cup Roasted Unsalted Almonds
  • 1/8 teaspoon Ground Cinnamon
  1. Preheat oven to 320°f
  2. Add cream cheese, Splenda, sour cream and vanilla to a mixer and blend till smooth. 
  3. Add one egg at a time. 
  4. Beat until smooth. 
  5. In a food processor combine almonds and cinnamon until smooth. 
  6. Spray a 9inch spring form pan with Pam.
  7. Sprinkle almond mixture on pan. It will stick to all edges that have been sprayed with the Pam. 
  8. Pour in filling and bake for 50 to 55 mins or until set. 
  9. Chill for at least 4 hours. Enjoy! 
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