Low Carb Cheesecake With Almond Crust Food

KETO VANILLA CHEESECAKE WITH ALMOND CRUST

Steps:

• Preheat the oven to 180 °C or 350F and prepare the mold for the cheesecake. Cover the mold with butter and set aside.
• In a large bowl, mix the melted butter with almond flour, sweetener and vanilla. Stir very well with a spoon until you get a mixture similar to cookie crumbs.
• Distribute the mixture evenly in the container and flatten with your hands, you can also use a flat-bottomed potato chopper.
• Bake for about ten minutes and remove from the oven. Meanwhile, prepare the cheesecake filling.
• In a bowl, mix the cream cheese, eggs, sweetener, lemon juice, lemon zest and vanilla essence. Beat until well blended.
• Empty the mixture into the crust, give it a small blow so that the air comes out and flatten with a spatula. Bake in the oven for 40 minutes covered with aluminum foil.
• Cool for at least 6 hours. Unmold, slice and enjoy.

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.

PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
• Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

LOW CARB CHEESECAKE NUT CRUST

Steps:

• Preheat oven to 350 degrees.
• Place nuts in bowl of a food processor; pulse until ground into a meal.
• Add Splenda, butter and cocoa powder (optional) pulse to combine.
• Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
• Bake at 350 degrees for 10 minutes Remove from oven and cool.
• Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
• Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
• Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.