Sunday, December 12, 2010
Sugar free cheesecake
3 tablespoons melted butter
2 teaspoons cinnamon
Filling: 12 oz cream cheese, softened
1 tablespoon lemon juice
2 tablespoons cinnamon
Stevia to taste (go sweeter than you might think)
To make the crust, grind the nuts to a very fine consistency and combine with the rest of the ingredients. Pat into a pie plate and bake at 350 degrees for 10 to 12 minutes.
While the piecrust is cooling, combine the cream cheese, lemon, Stevia, and one egg in a large mixing bowl. Stir until well blended and as lump-free as possible (use the electric mixer if you have to). Add the second egg and mix thoroughly. Fold in whipping cream with a wooden spoon or a rubber spatula until just mixed – do not overbeat. Pour filling into cooled crust and bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight. Serve with sliced berries.
Add the cocoa to the butter and mix on low until well blended. Slowly add the cream and stevia. We did not measure the stevia, just add a little at a time until it is as sweet as you want it. Add more cream for a smoother consistency, easier for spreading.