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Crust:

• 1 cup raw almonds, ground
• 1/2 cup soy protein (NOT soy flour!)
• 1 teaspoon SteviaPlus®
• 4 packets sucralose
• 1/2 teaspoon cinnamon
• 6 tablespoons butter, room temperature

Filling:

• 2 large eggs, room temperature
• 3/4 pound cream cheese (NOT spreadable cream cheese in the tubs!), room temperature
• 1/2 teaspoon SteviaPlus®
• 5 packets sucralose
• 1/2 teaspoon vanilla (NOT imitation)
• 1/2 teaspoon salt

Topping:

• 1 1/2 cups full fat cultured sour cream
• 1/8 teaspoon SteviaPlus®
• 3 packets sucralose
  
• 1/2 teaspoon vanilla (NOT imitation!)
  
• 1/8 teaspoon salt

Combine the crust ingredients well with a pastry blender or food processor and press into a 9" or 10" pie pan. Refrigerate the crust while preparing the filling.

Preheat the oven to 375° F. In a large mixing bowl with an electric mixer, beat the eggs. Add the remaining filling ingredients.
Be careful not to over mix the filling! It should be well combined but not over beaten. An over beaten filling will create a cheesecake with a poor texture.

Mix the filling ingredients until well combined, then gently pour the filling into the chilled crust. Bake at 375° F about 20 minutes. The sides of the cheesecake should be puffed, but the center should still be slightly jiggly. Turn off the oven, and open the oven door, leaving it slightly ajar. Allow the cheesecake to cool for about 20 minutes. Remove the cheesecake from the oven, and place it on a wire cooling rack until it cools to room temperature.

It is very important to allow the cheesecake to cool completely between steps. It is also very important to bring the ingredients to room temperature before beginning to make this wonderful dessert. The texture will be adversely affected if the steps aren’t followed properly. I figure, if I am going to go to the trouble of doing this cheesecake, I might as well do it right!

When the cheesecake is cool, preheat the oven to 425° F. In a mixing bowl combine the topping ingredients, and mix well. Pour the topping evenly over the cheesecake. Bake it for 5 minutes. Place it on a wire cooling rack and cool it completely to room temperature. Chill it in the refrigerator 6 to 12 hours before serving. Allow it to stand at room temperature 20 to 30 minutes prior to serving. Store any
leftovers covered in the refrigerator.

Serves 8.

Carb count: Entire recipe, 57.29. Fiber, 14.99. ECC, 42.3.Per serving, 7.16. Fiber, 1,87. ECC, 5.28.

©2002 Humility Publications

This and other great recipes can be found in Sharron’s book, Low Carb Cooking at Sharron’s Place