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I love cheese cake and since i have started banting I have had to give up a few things. have i mentioned that I love cheese cake? well that was one little titbit that became a no no. Until this morning, a fellow banter posted this recipe  for a low carb cheese cake. Guess what? i am busy making this cheese cake as an afternoon delight.

Crust:

1 cup ground almonds (or almond meal)
2 tbsp melted butter
Mix these 2 ingredients together well and pat down into the bottom of your spring-form pan. (I like to place parchment over the bottom, but not required).
Bake the crust at 375F/190C for 6 to 8 minutes. Remove from oven.

Filling:

3 bricks cream cheese (1 1/2 pounds total, full fat, non-spreadable kind like this Cream Cheese ) (3x250g)
1/4 cup liquid sweetner (or whatever sweetener you prefer that equals 1 c sugar)
1 teaspoon vanilla extract
1/4 tsp salt
4 eggs
1/4 c raw lemon juice
1 tbsp lemon zest
1/4 c heavy whipping cream


Using an electric mixer, beat cream cheese until fluffy. Add the rest of the ingredients, beating and scraping the sides until well mixed. Pour the mixture over the baked crust. Place pan in a larger pan with water that comes up about an inch or two. (This is a water bath and prevents the cake from cracking). Bake at 350F/180C for 50 -60 minutes. Remove from oven

Topping

(make while cheesecake is baking):

1 cup sour cream
2 tbsp lemon juice
1 tbsp lemon zest (I used 2 packs True Lemon Crystals )
1 tbsp Sweetner (or equivalent sweetener for 1/4 cup)
Combine these ingredients in a bowl. When cheesecake comes out of oven, spread evenly on top and bake for another 10 minutes.


Allow to cool on the counter for at least 2 hours. Then refrigerate overnight or for several hours.

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