This is a basic cheesecake recipe. You can serve this dish up to diabetics and their loved ones. I like it with a strawberry topping, especially when strawberries are in season.
Ingredients:
For the Filling:
5 8-ounce packages cream cheese, softened
1-1/2 cups sugar equivalent substitute
3 eggs
½ cup Fage Total Classic Plain Greek yogurt
1 Tbsp lemon juice
1 ½ tsp vanilla extract
For the crust:
1 cup almonds, whole
2 Tbsp sugar equivalent substitute
4 Tbsp butter, melted
For the topping:
1 cup unsweetened, heavy whipping cream
2 Tbsp sugar equivalent substitute
Fresh fruit
Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix almond meal, butter and sweetener. Press in bottom of a 9-10” spring form pan. Place in fridge.
Making the Filling:
Heat oven to 325 degrees Fahrenheit.
In a mixer, beat cream cheese with sweetener on medium for about one minute. On low, add eggs, one at a time, until just blended. Finally, add Fage, lemon juice and vanilla and beat just until blended (10-30 seconds).
Pour into crust. Place a pan of water in the rack below the cheesecake. Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.
Making the Topping:
Combine whipping cream with sweetener and beat in a mixer for 3-5 minutes, or until stiff peaks form. With a spatula, gently frost the top of the cheesecake with topping. Cover with fresh fruit.
