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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Lemon-on-Lemon Cheesecake
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Ingredients for Crust:
- 3/4 cup almond flour / finely ground almonds
- 1/4 cup finely ground hazelnuts or walnuts
- 6 Tbsp Splenda
- 4 Tbsp butter, melted
Preheat oven to 350°F.
Mix all ingredients well and press into bottom of 9 or 10" springform pan.
Ingredients for Filling:
- 5 (8-oz) pkgs Philadelphia Cream Cheese, softened
- 1 1/2 Cup Splenda
- 1 1/2 teaspoons lemon extract OR 1/2 teaspoon Boyajian Lemon Oil
- 1 Tbsp. Flour
- 1 Tbsp. vanilla extract
- 3 eggs
- 1 cup sour cream
- Sugar Free Lemon Curd
Mix cream cheese, Splenda, flour and vanilla with an electric mixer
until blended. Add eggs one at a time, mixing on low after each, just
until blended. Blend in sour cream and lemon extract or oil, and pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is
almost set. Run knife around the rim of the pan to loosen cake and
allow to cool before removing the springform pan ring. Refrigerate
overnight.
Just before serving, top with Lemon Curd.
Serves 12. 5.5 net grams of carbohydrate per serving.
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