This recipe is full win, don't argue, just make it. 9" springform tin required, and preheat the oven to 180C (350F)
Base
200g (7oz) Almond Meal
50g (1 3/4oz) Butter
1tsp Cinnamon
Filling
500g (2 blocks or 17 1/2 oz) Cream Cheese (full fat and at room temp)
4 Eggs (room temp)
Artificial sweetener to taste (Splenda Liquid or Erythritol/Stevia blend)
1 Vanilla Bean or 1tbsp Vanilla Extract (not Essence)
First, make the base, mix the cinnamon, almond meal and butter together, press into a buttered/baking paper lined springform tin. Bake the base for about 15 mins at 180C (350F) it will take on a little colour. Take the base out and let it come down to room temperature (chill it in the fridge too if you have time).
Now, whip the cream cheese for a minute or so until smooth and lump free, use the spatula to wipe the bowl down occasionally if necessary. Scrape and add the vanilla bean seeds/extract to the cream cheese and whip a little longer.
Add the eggs one by one, ensuring the previous one is mixed in before hand. Once combined, taste. Begin adding sweetener until your desired sweetness level is reached, this could be a little or a lot. Pour the mixture into the tin and bake at 180C (350F) for about 45 minutes, then remove from the oven, allow to come to room temperature before removing from the tin, and chilling before slicing. It may appear a little liquid, trust me, 45 minutes is all you need.
Don't use sugar, or you will get fatter.
While this is a vanilla cheesecake, you can replace the vanilla bean with lemon peel/juice, cocoa powder, etc etc etc to make whatever flavour combo you like.
The artificial sweetener helps you poop too. Each serve (if sliced into 8) is about 400 - 450 calories, and shouldn't have more than 5g of carbs per serve.
Fuck pics, nobody else does them.
Base
200g (7oz) Almond Meal
50g (1 3/4oz) Butter
1tsp Cinnamon
Filling
500g (2 blocks or 17 1/2 oz) Cream Cheese (full fat and at room temp)
4 Eggs (room temp)
Artificial sweetener to taste (Splenda Liquid or Erythritol/Stevia blend)
1 Vanilla Bean or 1tbsp Vanilla Extract (not Essence)
First, make the base, mix the cinnamon, almond meal and butter together, press into a buttered/baking paper lined springform tin. Bake the base for about 15 mins at 180C (350F) it will take on a little colour. Take the base out and let it come down to room temperature (chill it in the fridge too if you have time).
Now, whip the cream cheese for a minute or so until smooth and lump free, use the spatula to wipe the bowl down occasionally if necessary. Scrape and add the vanilla bean seeds/extract to the cream cheese and whip a little longer.
Add the eggs one by one, ensuring the previous one is mixed in before hand. Once combined, taste. Begin adding sweetener until your desired sweetness level is reached, this could be a little or a lot. Pour the mixture into the tin and bake at 180C (350F) for about 45 minutes, then remove from the oven, allow to come to room temperature before removing from the tin, and chilling before slicing. It may appear a little liquid, trust me, 45 minutes is all you need.
Don't use sugar, or you will get fatter.
While this is a vanilla cheesecake, you can replace the vanilla bean with lemon peel/juice, cocoa powder, etc etc etc to make whatever flavour combo you like.
The artificial sweetener helps you poop too. Each serve (if sliced into 8) is about 400 - 450 calories, and shouldn't have more than 5g of carbs per serve.
Fuck pics, nobody else does them.
Last edited:
amachure hahe