LOW-CARB CHEESECAKE

Low-Carb Cheesecake image

Provided by clara Fares

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup almond meal
1/4 cup coconut
125 g melted butter
2 teaspoons vanilla essence
3 eggs
1/4 cup Splenda granular, sugar substitute (artificial)
750 g cream cheese
1/4 cup sour cream
1 teaspoon vanilla essence
3 tablespoons lemon juice
2 tablespoons orange juice or 2 tablespoons mandarin juice
1/2 cup sugar substitute
3 eggs

Steps:

Base: Melt butter and blend the rest of the ingredients.
Pour into cake tin and cook for 30 minutes on 180°F.
Once cooked allow to cool.
Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
Once you've reached a smooth and creamy texture blend in one at a time the eggs.
Pour mixture onto base.
Decorate with strawberries.
As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
It really is a yummy treat.