Classic Cheesecake with Wheatless Crust

Classic Cheesecake with Wheatless Crust
Classic Cheesecake with Wheatless Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST:

  • 1 1/2

    C Ground Pecans or Almonds

  • 1/2

    C Sugar, Honey or Agave

  • 1 1/2

    t Ground Cinnamon

  • 6

    T Unsalted Butter, melted and cooled

  • 1

    Lg Egg, lightly beaten

  • 1

    t Pure Vanilla Extract

  • FILLING:

  • 16

    oz Cream Cheese, at room temperature

  • 3/4

    C Sour Cream

  • 1/2

    Cup Sugar, Honey or Agave

  • Dash of Fine Sea Salt

  • 3

    Lg Eggs

  • Juice of 1 Small Lemon and

  • 1

    T Grated Lemon Zest

  • 2

    t Pure Vanilla Extract

Directions

Preheat oven to 350F To make the crust...combine the ground pecans or almonds, sweetener and cinnamon in a large bowl. Stir in the melted butter, egg and vanilla and mix thoroughly. Press the crumb mixture into the bottom and 1 1/2 to 2 inches up the sided of a 10 inch pie pan To make the filling...combine the cream cheese, sour cream, sweetener and salt in a bowl. Using an electric mixer, beat at low speed to blend. Beat in the eggs, lemon juice, lemon zest and vanilla. Beat at medium speed for 1 minute. Pour the filling into the crust. Bake until nearly firm in the center, about 50 minutes. Cool the cheesecake on a rack. Refrigerate to chill before serving. Variations: The filling can be modified in dozens of ways. Try adding 1/2 cup cocoa powder and topping with shaved dark chocolate. Or substitute lime juice and zest for the lemon. Or top with berries, mint leaves and whipped cream.

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