Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: Makes 1 10-inch or 16 pieces only 5 carbs per serving This makes a very light
cheesecake. The nutty crust is reminiscent of the middle of an Almond Rocca. Browning
the almonds well and cooking the butter until browned really adds an extra dimension of
taste.
Ingredients:
1 1/4 cup well toasted whole almonds
3 Tbsp. unsalted butter
2 Tbsp. brown Sugar Twin
large pinch of cinnamon
5 tsp. gelatin
2 cups whipping cream
3 eggs, separated
2 lbs. cream cheese, at room temperature
1/4 cup Splenda
1/4 cup pourable white Sugar Twin
2 tsp. pure vanilla extract
Chop or pulse the almonds in a food processor so half of them are finely chopped and
half of them remain coarse. In a heavy pot melt the butter over medium heat until it
turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well
and press into the bottom of a 10-inch spring form pan. Refrigerate.
Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the
whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of
simmering water beat the mixture with a whisk until it thickens and increases slightly in
volume. Remove from the heat and let cool slightly.
Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat
until well combined. Beat in the gelatin mixture. Beat the remaining cream to stiff peaks
and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold
into the cream cheese mixture. Pour into the prepared crust and chill overnight.
To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off
before making each cut. Lining the bottom of the pan with parchment paper will help the
crust lift off the pan cleanly.

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