Lower Carb Cheesecake

Name: Lower Carb Cheesecake
Ingredients: 14 cup almond meal; 3 (8 ounce) packages cream cheese (room temperature); 4 large eggs; 34 cup sugar substitute (splenda); 1 tablespoon almond extract; 1 tablespoon vanilla extract; 1 cup sour cream

7 ingredients

7 steps

Ingredients

14 cup almond meal
3 (8 ounce) packages cream cheese (room temperature)
4 large eggs
34 cup sugar substitute (splenda)
1 tablespoon almond extract
1 tablespoon vanilla extract
1 cup sour cream

Directions

1

Using a hand mixer blend all ingredients in a large bowl on medium speed.
2

Pour the batter into a buttered deep dish pie plate or buttered pan.
3

Bake on 325 for 1 hour.
4

Leave the cake in the oven and allow to cool for an additional hour.
5

Place the cooled cheese cake in the refridgerator covered with plastic wrap for another 1 hour.
6

Then place the cooled cake in the freezer for 30 minutes until slightly hardened.
7

Note: To make the different flavors as stated above add in the additional ingredients before you start mixing the batter together.