MYRA'S NEW YORK-STYLE CHEESECAKE

Crust:
1 1/4 cups finely ground almonds OR other nuts
Sweetener equal to 1 tablespoon sugar (optional)
2 tablespoons butter, melted

Topping:
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar

Filling:
3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
4 eggs
1 teaspoon vanilla

In a bowl, combine the almonds, 1 tablespoon sweetener and melted butter
until combined. Press into bottom of a 9-inch springform pan. Chill in
the refrigerator at least 15 minutes.

In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon
sweetener until well combined. Cover with plastic wrap and refrigerate.

In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy.
Add the eggs, one at a time, blending well after each addition. Blend in
the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350
degree for 50 minutes, or until a knife inserted halfway between the edge
and center comes clean. With a spatula, spread the sour cream mixture
over the top, making sure you reach to the edges of the pan. Return cake
to oven and bake an additional 5 minutes.

Remove cake from oven, allow to cool to room temperature (cake will
settle in the pan). Slide a knife around the edge of the cake to loosen
it, then remove the springform ring. Keep chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with
almonds

Archived from group: alt>food>diabetic