Cheese Cake (low carb)
1 1/2 lb cream cheese ( I used marscapone)
4 Eggs
1 1/2 tsp vanilla escense
1 1/2 tbs lemon juice
1 1/3 cups splenda
1/4 cup soured cream
For the crust:
1 cup crushed almonds
2 tbsp butter melted
2 tbsp splenda
Pre heat oven to 375f
Combine crust ingredients and press into lined 8" loose bottomed cake tin. Bake for 8-10 mins or until starting to brown. Reduce heat to 350f
Put cream cheese into a bowl and beat till fluffy, add all other ingredients and whisk or beat till mixed well together, scraping the sides of the bowl several times, this is important. When all incorporated, whisk for another minute.
Wrap your tin in foil making sure it comes up the sides, And place into a deepish baking tin, then pour your cheesecake mix over the crust. Fill the baking tin with boiling water so it comes 3/4 up the side of the cake tin. Put it in the oven, ( I pour my boiling water in when it's in the oven, because I'm clumsy), bake for 60-90 mins, check after an hour though, needs to be firm but slightly soft in the centre. It's best to switch oven off when done and leave to cool in the oven for a couple of hours.