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Suggest a better description**Cream Cheese and Butter should be soft
1. Preheat oven to 350. Grease a 9in springform pan
2. To make crust, stir the almond flour, melted butter, fructose, & vanilla extract in medium bowl until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 6-7 minutes, until barely golden brown. Let cool for at least 10 minutes.
3. Meanwhile, beat the cream cheese and fructose together at low to medium speed until fluffy.
4. Beat in the eggs, one at a time
5. Beat in the lemon juice and vanilla. (Keep the mixer low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want)g
6. Pour the filling into the pan over the crust. Smooth the top with a spatula
7. Bake for about 45-50 minutes, until the center is almost set, but still jiggly.
8, Remove the cheesecake from the over. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet).
9. Cool the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferable overnight), until completely set. Do not try to remove the cake from the pan before chilling.
10. Serve with fresh raspberry sauce if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1487g) | ||
Recipe Makes: Servings | ||
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Calories: 5182 | ||
Calories from Fat: 4453 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 494.8g | 660 % | |
Saturated Fat 230.2g | 1151 % | |
Monounsaturated Fat 163.6g | ||
Polyunsanturated Fat 42.1g | ||
Cholesterol 2429.6mg | 748 % | |
Sodium 3770.6mg | 130 % | |
Potassium 3020.1mg | 79 % | |
Total Carbohydrate 81.8g | 24 % | |
Dietary Fiber 23g | 92 % | |
Sugars, other 58.8g | ||
Protein 132.1g | 189 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5182
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