Classic Cheesecake with Wheatless Crust
By RHanff
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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