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 www.intoxicatedonlife.com

Ingredients:

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

Method:

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