|NY Style cheesecake, 3.5 Effective Carb Count per slice|
You don't have to use the expensive almond flour for this- you could grind your own, or use Bob's Red Mill, or even unblanched almonds. But I have to say, I used Honeywell's and it is the most beautiful crust ever. I almost wish I had made it twice as thick, it is so perfect.
If you use a different brand of Stevia powder extract than NuNaturals, I recommend you start with less and work up to taste. The only other brand I even suggest you try though, is Sweetleaf. Most other brands are too bitter and have too awful of an aftertaste. I tasted this at the end and wanted a little rounder flavor so I added just one teaspoon of agave nectar. This is optional- but it gave a more round sweetness and was perfect.
Stevia Sweetened No Bake Cheesecake, gfree & low carb of course
Carbs: 54.7g ECC for whole cake (with honey). About 4.6g ECC per serving for 12 servings
1 cup almond meal or flour
1/8 teaspoon NuNaturals Stevia powder
1/16 scant teaspoon cinnamon
2 - 3 Tablespoons of melted organic butter
Preheat the oven to 350˚F. Combine the almond flour, stevia, and cinnamon well. Pour the melted butter in a little at a time (you may not use all of it) until it becomes a dough like consistency (like cookie batter). Be careful not to make it too wet. Press into the bottom of a springform or tart pan making a crust for only the bottom, not the sides. Bake for 5 minutes, then remove and prick the crust all over with a fork. Return to oven and bake about 10 minutes more until the crust is light brown. Cool completely before filling.
16 ounces cream cheese, softened
1/2 teaspoon NuNaturals Stevia Powder
1 teaspoon agave nectar (optional) or honey
2 teaspoons vanilla extract
1/2 cup sour cream
1 cup heavy cream
Whip cream cheese, stevia, vanilla, and sour cream. In a separate bowl, whip the heavy cream with clean mixer beaters until stiff peaks are formed (directions if you don't know what this means). Now, with a rubber spatula (or wooden spoon), fold the two together. You will need to also beat it just a little- a few seconds on your lowest speed- to mix thoroughly. Now, taste your mixture to see if you need to add anything. This is where I added the agave. You will need to mix it well but again- quickly- you don't want to destroy the fluffiness of the whipped cream. Pour into cooled pan over the crust. Use a rubber spatula to even it out all over and make sure you get the filling all the way to the sides. Chill for several hours until a bit firmer, at least 2.
Serve alone or with berries or 85% chocolate on top!