Food recipes
New York Style Cheesecake with Nut Crust
New York Style Cheesecake with Nut Crust
Ingredients:
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar Twin
pinch of cinnamon
pinch of salt
Filling:
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment
paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15
minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting.
Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food
processor and pulse until finely chopped. Add the remaining ingredients and pulse to
combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the
cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla
and process or beat until combined. Add the egg yolks and then the eggs, two at a time,
beating until incorporated before you add the next two. Remember to scrape the bowl
frequently while you are mixing.
Carefully pour the filling over the chilled crust and place the springform on a rimmed
baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F
and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should
suntill look soft in the center.
Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the
cheesecake to loosen it from the pan. Continue cooling to room temperature. You can
serve it right away, or chill.
136
©2004 Achieve Fitness, LLC -
Bourbon, Chocolate and Almond/Chocolate “Ice Cream”
Cheesecake
Note: Total Carbohydrates: 53 for the whole cheesecake. Delicious and very low in
carbs.
Makes 12 pieces
Rachel inspired this cheesecake by being so fond of a toasted nut crust on another
cheesecake and by wanting something, small, freeze-able and cheesecake-like. It’s not
small, but can be cut small and stored in the freezer for a long time. The alcohol
prevents it from freezing rock hard.
Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the
dairy section in tubs. If the flavor seems daunting, it can be made plain or you can
experiment with other flavors, such as lemon, lime or orange zest and different alcohol
or perk it up with a few fresh, berries, folded in to the cheese mixture.
Ingredients:
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar Twin
pinch of cinnamon
pinch of salt
Filling:
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment
paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15
minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting.
Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food
processor and pulse until finely chopped. Add the remaining ingredients and pulse to
combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the
cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla
and process or beat until combined. Add the egg yolks and then the eggs, two at a time,
beating until incorporated before you add the next two. Remember to scrape the bowl
frequently while you are mixing.
Carefully pour the filling over the chilled crust and place the springform on a rimmed
baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F
and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should
suntill look soft in the center.
Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the
cheesecake to loosen it from the pan. Continue cooling to room temperature. You can
serve it right away, or chill.
136
©2004 Achieve Fitness, LLC -
Bourbon, Chocolate and Almond/Chocolate “Ice Cream”
Cheesecake
Note: Total Carbohydrates: 53 for the whole cheesecake. Delicious and very low in
carbs.
Makes 12 pieces
Rachel inspired this cheesecake by being so fond of a toasted nut crust on another
cheesecake and by wanting something, small, freeze-able and cheesecake-like. It’s not
small, but can be cut small and stored in the freezer for a long time. The alcohol
prevents it from freezing rock hard.
Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the
dairy section in tubs. If the flavor seems daunting, it can be made plain or you can
experiment with other flavors, such as lemon, lime or orange zest and different alcohol
or perk it up with a few fresh, berries, folded in to the cheese mixture.
Printed from https://recipe.bluelayer.org/recipe/68044/new-york-style-cheesecake-with-nut-crust