Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Pine nuts

  2. 1 cup 237ml Macadamia nuts

  3. 2 Sugar substitute

  4. 3 tablespoons 45ml Butter - melted Filling

  5. 16 oz 454g Cream cheese

  6. 10 Sugar substitute

  7. 3 Eggs (large)

  8. 2 teaspoons 10ml Vanilla extract

  9. 2 teaspoons 10ml Grated lemon rind

  10. 1/4 teaspoon 1 1/3ml Salt

  11. 1 cup 237ml Sour cream Blueberries for garnish -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 350 degrees. For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike. Add sugar substitute and butter; pulse to combine. Transfer to a 9-inch springform pan. With your fingers, gently press nut mixture to form a crust on botoom of pan. Bake 10 minutes; remove from oven and cool. Place cream cheese and sugar substitute in food processor; process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving. To cut chilled cheesecake into neat slices, use a long piece of dental floss. Then wrap each piece individually and freeze. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving. Bon appetit! This recipe yields 16 servings. Carbohydrates: 5.5 grams Net Carbs: 4.5 grams Fiber: 1 grams Protein: 7 grams Fat: 26.5 grams Calories: 279


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