Guilt Free Cheesecake

This here is a cheesecake recipe that is a great tasting and makes very convenient treat when cut into slices and then frozen for later. I prefer mine with berries and whipped cream, but it is good enough to eat by itself too.

Great with wild blueberries

For the crust you will need:

• 1 1/2 Cups Ground Almonds/Almond Flour
• 2 Tbsp Sweetener
• 2Tbsp Melted Butter

 For the filling you will need:

• 2 Packages Cream Cheese
• 3 Eggs
• 1/2 Cup Whipping Cream
• 1 Tsp Vanilla
• 4 Tsp Lemon Juice
• 2/3 Cup or so of sweetener(We used 1/2 Cup Splenda, 1/8 Cup of Xylitol, and a bit of Stevia

Start off by making the cheesecake crust. Turn on the oven to preheat at 325 F.

Melt the butter

Then add the almond and sweetener and mix well

Pour crust into cake pan

Press into the bottom of the pan

Throw it in the oven at 325 F for 10-15 minutes

Now grab this stuff

Soften the cream cheese and throw it in a bowl

Beat the cream cheese and add eggs 1 at a time

Add everything else and beat it

Beat until mixed thoroughly

Pull out your almond pie crust

Pour the filling in

Throw it into the oven for an hour at 325F

Pull it out and set it aside to cool and set

It's ready a few hours later after sinking a bit

Enjoy!

I like mine with whipped cream and blueberries

A little sprinkle of xylitol too. Mmmm...