Low Carb Cheesecake Nut Crust Recipes

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.

Steps:

• Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
• Pour into a greased pie pan.
• Bake for 35 minutes at 350°F or until cracked and golden brown.

Steps:

• Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
• Then add 2 eggs and beat again.
• Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
• Until center is firm.

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.

Steps:

• Base: Melt butter and blend the rest of the ingredients.
• Pour into cake tin and cook for 30 minutes on 180°F.
• Once cooked allow to cool.
• Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
• Once you've reached a smooth and creamy texture blend in one at a time the eggs.
• Pour mixture onto base.
• Decorate with strawberries.
• As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
• Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
• It really is a yummy treat.

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

Steps:

• Crust Preparation.
• Pulse almonds in food processor until the largest pieces are as big as lentils or split peas. You can use a blender as well.
• Add the butter and the sweetener. Blend until it's mixed evenly and push evenly into bottom of springform pan.
• Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove from oven and raise oven heat to 400°F.
• Filling Preparation.
• Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into springform pan over crust.
• Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 350°F Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
• Chill completely. To speed this up I put the cheesecake in the freezer for about 1/2 hr and then check it to make sure it's not completely frozen. I leave it in there until it's cold, but not frozen solid. Then transfer to refrigerator. Keep refrigerated otherwise it will go bad quickly on the countertop because there is no sugar to act as a preservative.
• You can make a strawberry sauce from sugar free jam. I just take a couple of spoonfuls and stir in a small bowl until smooth, add a tiny bit of water and pour on top of cheesecake.