Creamy Cheesecake with Macadamia and Pine Nut Crust
7.2g
Net Carbs
11.2g
Protein
56.2g
Fat
2.1g
Fiber
569
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2 teaspoons Lemon Zest
- 1 cup Dried Pine Nuts
- 3 large Eggs (Whole)
- 1/4 teaspoon Salt
- 1 cup, whole or half Macadamia Nuts
- 16 ounces Cream Cheese
- 1 cup Sour Cream (Cultured)
- 3 tablespoons Unsalted Butter Stick
- 1 tablespoon Vanilla Extract
- 9 1/2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Preheat oven to 350°F.
- To make the crust: In a food processor, pulse nuts and 1 1/2 tablespoons sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool.
- To make filling: In a food processor, pulse cream cheese and 1/2-cup sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, lemon zest and salt, pulsing just to combine. Pour filling into prepared crust.
- Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. If desired, garnish with blueberries before serving.
