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16 ounces cream cheese
1 cup ground almonds -- finely ground
1/2 teaspoon almond extract
1/2 cup davincis s/f vanilla syrup
3 large egg yolks
How To Prepare:
Preheat oven to 300f. Use a pan that will fit inside another pan to create a 'water bath'. Fill the larger pan with 1" of water and place in oven.
Meanwhile, beat cream cheese, egg yolks, extract and syruo until well blended and smooth. Fold in almonds.
Spray pan with cooking spray and spoon batter into pan, then tap pan to release any air bubbles.
Place cake pan into water pan and let bake for approx 40 minutes or until 'set' in the center. Turn off heat and leave cheesecake to sit in oven for 30 minutes.
Remove and let cool to room temp before refrigerating.
NOTES : This is not a typical smooth cheesecake because of the ground almonds.
Number of Servings:
10 servings . Nutritional info is per serving.
Carbs per serving - include all nutritional information if known:
Per serving: 253 Calories (kcal); 24g Total Fat; (82% calories from fat); 8g Protein; 4g Carbohydrate; 1g fiber; 114mg Cholesterol; 138mg Sodium