Crust:
2 cups ground walnuts (12 net carbs)
2 tablespoons Splenda (3 net carbs)
4 tablespoons melted butter (0 net carbs)
Spray a large spring form cake pan with non-stick cooking spray. Mix above ingredients, spread over the bottom of the pan. Bake at 350 degrees for ten minutes. Let cool.
Filling:
5 (8 oz.) packages of regular cream cheese (40 net carbs)
1-3/4 cups erythritol crystals (0 net carbs)
3 tablespoons of flour (18 net carbs)
5 eggs plus 2 egg yolks (3 net carbs)
2 teaspoons grated zest, lemon or orange or combination (2 net carbs)
¼ cup heavy cream (1 net carb)
1 tablespoon vanilla
Makes 12 servings (slices) at about 7 carbs per serving.
Preheat oven to 500 degrees.
Mix flour and erythritol. Beat cream cheese until fluffy. Slowly beat in erythritol/flour mixture. Beat in eggs and egg yolks one or two at a time, then add grated zest. Last, add heavy cream and vanilla and beat, scraping down the sides of the bowl, until all is well incorporated.
Pour over nut crust in springform cake pan, place in preheated oven and bake for ten minutes. Reduce heat and bake for another hour. Increase heat to 250 for another half hour to forty-five minutes, until the top is speckled brown and has cracks in it – NEVER trust a cheesecake with an uncracked top! When cheesecake has cooled to room temperature, refrigerate to cool completely before serving. If you can keep away from it long enough, this is even better the following day!
