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12:26 pm

and for those that would like a copy of the low carb no sugar cheese cake here it is

To make this cheesecake fit a low carb lifestyle, we've substituted a crunchy nut crust for the conventional graham-cracker one and dusted away the flour and sugar. Nuts have been shown to protect against heart disease, so our version has yet another advantage!

Crust:

1 cup pine nuts

1 cup macadamia nuts

2 packets sugar substitute

3 tablespoons butter, melted

Filling:

16 ounces cream cheese

10 packets sugar substitute

3 large eggs

2 teaspoons vanilla extract

2 teaspoons grated lemon rind

1/4 teaspoon salt

1 cup sour cream

blueberries for garnish (optional)

1.Heat oven to 350�F.

2.For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike. Add sugar substitute and butter; pulse to combine. Transfer to a 9" springform pan. With your fingers, gently press nut mixture to form a crust on botoom of pan. Bake 10 minutes; remove from oven and cool.

3.Place cream cheese and sugar substitute in food processor; process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine.

4.Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving.

To cut chilled cheesecake into neat slices, use a long piece of dental floss. Then wrap each piece individually and freeze. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving. Bon appetit!