Hi Sirzy!
Sirzy said:
I've been hunting for a low carb cheese cake receipe too, cheesecake is my biggest weakness!
You're in luck - I made one yesterday. Here goes:
Make some low-carb biscuits for the base:
100g softened butter (I use slightly salted to avoid salt overload!)
5g Splenda
1 egg yolk
1 tsp vanilla extract
150g almond flour
Mix butter and Splenda. Add egg yolk and vanilla. Beat lightly. Add almond flour and mix well. Put in fridge for 15 minutes to firm up a little. Take small spoonfuls, roll lightly between your palms and put on baking tray. Flatten. Do this until all mixture is used (about 12 biscuits). Put in pre-heated oven at 200 C for about 12 minutes. Keep an eye on them because they burn very quickly! Take out and allow to cool completely.
Cheesecake:
This makes 1 x 12cm loose bottom flan tin. I usually double it and make 2. Each flan tin is two large(ish) portions. Each portion is about 5g carb, but a huge amount of fat (I'm too scared to calculate that) :lol:
70g low carb biscuits (above)
1.5 tbs Splenda (or to taste)
10g butter (melted)
100g full fat cream cheese (I use Tescos own)
50g double cream
1 tsp lemon juice
1/2 tsp vanilla extract
Crush biscuits with back of spoon
Melt butter in microwave
Pour butter onto biscuits and mix well
Press crumb mixture into flan dish firmly - place in fridge for 15 minutes
Beat Splenda and cream cheese until smooth
Whisk double cream until soft peaks
Add half the cream, lemon juice and vanilla extract to the cheese mix - beat until smooth.
Fold remaining cream into cheese mix
Smooth over chilled base and keep in fridge until ready to eat.
Enjoy!
Smidge