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Classic Cheesecake with Wheatless Crust

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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

Details

Preparation

Step 1

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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