I eat this for breakfast!
Low-carb cheesecake (recipe makes 2 cheesecakes)
Nut Crust:
1 and 1/3 cups slivered almonds
2/3 cup Designer Protein french vanilla protein powder
1 stick (1/4 cup) melted butter
Preheat oven to 350 degrees.
Spray 2 8 inch cake pans with non-stick spray.
Put almonds (or other nuts, like hazlenuts) into food processor with S-blade. Pulse the food processor until the nuts are medium - coarse ground. I try to find a happy medium. Too coarse and your crust will be crumbly. Too fine and you've made nut butter.
Add the protein powder (any whey protein powder would work) and butter to the food processor. You can also add a packet of Splenda if you want a sweeter crust but I don't.
Pulse food processor until well mixed. Press into the bottom of the cake pans (I use the 8 inch round 3 inch deep disposable aluminum cake pans). I have enough for 2 crusts.
Bake for 8 - 10 minutes until the edge of the crust is lightly browned. Remove from oven and let it cool while you make the filling.
Cheesecake Filling:
This is the basic Philly Cream Cheese recipe with Splenda instead of sugar.
4 packages (8 oz each) cream cheese, softened
1 cup Splenda (I only use 2/3 cup)
1 teaspoon vanilla
4 large eggs
Preheat oven to 325 degrees (25 degrees lower than crust). Beat cream cheese, Splenda and vanilla on medium speed until well-blended. Add eggs 1 at a time, mixing each on low just until blended.
Pour mixture into prepared crust pans, dividing it between the two pans. Bake at 325 degrees or until center is almost set. Refridgerate 4 hours or overnight. Cover with plastic wrap when cool.
One cheesecake (I plugged ingredients into Fitday) = 2800 calories, 266 g fat, 46 g carb, 85 g protein.
I count a serving as 1/6th of the cake = 467 calories, 44 g fat, 7.7 g carbs, 14 g protein
