[JerseyPAGirl]

Hard to believe that you are not eating the carb loaded version! Enjoy!

And sorry for the type-o in the title. It should read, "Gourmet Low Carb Cheesecake".


Serves: 16 servings


Ingredients

Cheesecake filling:
•3 8oz packages (1 and ½ lbs) full-fat Philadelphia cream cheese (at room temperature)
•4 large eggs
•1 and ½ teaspoons (1/2 T) vanilla
•1 and ½ teaspoons (1/2 T) fresh lemon juice
•⅔ cup powdered erithrytol powder (from netrition.com)
•Drops of liquid stevia to make up ⅔ cup sugar equivalent (about 15 drops)
•⅓ cup full-fat sour cream (check that it does not contain carbs)

Crust:
•1 and ½ cups blanched almond flour.
•5-6 Tablespoons melted unsalted butter
•3 Tablespoons powdered erythritol (from netrition.com)
•Pinch of salt
•½ tspn vanilla



Instructions
1.Position oven shelf in lower ⅓ of oven. Heat oven to 375 F.
2.Combine ingredients for crust, and press into the bottom of an 10” spring form pan that has been buttered and then lined with heavy duty aluminum foil extending all the way up the sides. Press aluminium foil into place and ensure that there are no tears. You may also use a 12" pan however the cheesecake will not be as high.
3.Bake crust for 10 minutes, until fragrant and beginning to brown. Remove from oven and allow to cool.
4.Raise oven temperature to 400F
5.Put cream cheese in mixing bowl, and beat until fluffy.
6.Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient into the mixture until completely smooth
7.When all ingredients are combined, pour mixture over the crust.
8.Put the cheesecake in the lower half of the oven at 400 F, and immediately turn the oven down to 230 F. Bake slowly for approx. 70 minutes, checking after an hour. When the cake is firm to touch but slightly soft in the center, remove from oven.
9.Chill completely overnight in the fridge before serving.



Nutrition Information

calories: 255 fat: 23g carbs: 4g fiber: 1.1g net carbs: 2.4g protein: 7.0g