After I successfully made the sugar-free low carb Tiramisu, hubby said I should next try to make a sugar-free, low carb New York Cheesecake! I felt challenged but now that I’ve discovered almond meal, I felt I could make anything!

When I posted my accomplishment on Facebook, Kim Mitchell commented that she had a recipe for sugar-free low carb cheesecake and voila, today was the perfect day to try it. And it was amazing…just like the Tiramisu! Except for the bain marie, it wasn’t as difficult as I thought it would be.

Makes 8 servings

Nutritional Information:
Each serving has 2 grams effective carbohydrate plus 1 gram fibre, 6 grams protein, and 221 calories.

INGREDIENTS

500gms Philadelphia cream cheese (room temperature)
1/4 cup whipping cream or sour cream
3 eggs (preferably room temperature)
1 tsp vanilla
1 tsp lemon juice
1/2 cup Sweet & Low artificial sweetener or liquid equivalent

For the Crust:

1 cup almond flour
2 tbsp melted butter
1 tbsp Sweet & Low artificial sweetener or liquid equivalent

PREPARATION

Pre-heat oven to 190 C.

Combine all the ingredients for the crust, and press into the bottom of the small 6” spring form pan using a small glass.

Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove and lower the oven heat to 175 C.

Put the cream cheese in the food processor and process until fluffy. Add other ingredients, scraping the bowl each time. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan over the crust.

Wrap the bottom and sides of the spring form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 175 C for 60 minutes, checking often. When the cake is firm to touch but slightly soft in the centre, remove from the oven.

Cool the cheesecake still inside the pan. When completely cool, remove the sides and chill the cake in the fridge for 2 – 3 hours. Turn onto a cake plate and serve!