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Sunday, November 17, 2013

Cheesecake time!

For the past three weeks we have made a cheesecake every week, it is nice to have a sweet treat waiting for you after work. It is pretty easy to make but it just takes long. We like to make it on a Sunday night so it is ready to be eaten the next day and can be eaten during the week. We made three types: pumpkin, key lime, and Lucuma. These cheesecakes are low carb, gluten free, and lower calories than the regular cheesecake bought in a restaurant or bakery. 

We took the recipe from

For the crust: 
1 cup almond flour
4 tbsp coconut flour
3 tbsp flaxseed meal
1/4 xylitol we used 2 tbsp Stevia Baking Blend
1/2 cup butter

For the cheesecake:
2 1/2 pounds of cream cheese
1/8 tsp salt
1 1/4 cup xylitol or 1/2 cup and 2 tbsp SBK
1/2 tsp stevia powder
1/3 cup sour cream
2 tsp lemon juice
2 tsp vanilla
2 large egg yolks
6 eggs

Cut cream cheese into 1 inch chunks and let it stand at room temp for 45 minutes
Mix all crust ingredients into a 10 inch springform pan 
Preheat oven to 500 degrees

For the next steps we put it on a mixer on #4 on the KitchenAid. After every step stop mixing
and scrape the bottom, just do a minute for each step. Do not over mix.

Start mixing the cream cheese
Add salt and xylitol or SBK, one half and then another half
Add sour cream, lemon juice and vanilla
For pumpkin cheesecake: we used 1 1/4 cans
For key lime, we squeezed 10 limes
For Lucuma we unfroze 1 1/4 bags
Add egg yolks
Add two eggs
Add two more eggs
Add last two eggs
Pour into springform pan and bake for 10 minutes
Reduce oven to 200 degrees and bake for 1 1/2 hours
After you remove the cheesecake run a knife between the cake and the pan
Cool countertop for 3 hours
Wrap tightly with clear plastic and refrigerate overnight.

This crust is really good, we really like this over the regular crust.

I like to put the cheesecake on top of a tray with water
Pumpkin cheesecake
Key lime cheesecake
Lucuma cheesecake

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