So smooth, so rich and so creamy.
It can be baked without the crust
if you want to lower the carb count
further or macadamia nuts can be
used in place of Brazil nuts.
New York Style Cheesecake with Brazil Nut Crust
(Atkins/South Beach/Low Carb Friendly)
Makes 1 9-inch cake, which can be
cut into 12 goodly slices
Crust:
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar Twin
pinch of cinnamon
pinch of salt
Filling:
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 tsp. fresh lemon juice
2 tsp. pure vanilla extract
2 large egg yolks
6 large eggs
Preheat the oven to 350F. Line the bottom
of a 9-inch springform pan with parchment
paper and coat the inside of the pan with
soft butter.
If you are using raw Brazil nuts, spread
them on a baking sheet and roast for
10-15 minutes until they are lightly golden.
If using roasted macadamia nuts, omit the
roasting. Let cool. While the nuts are
toasting, melt the butter. Transfer the
nuts to a food processor and pulse until
finely chopped. Add the remaining
ingredients and pulse to combine. Pat
evenly into the bottom of the springform
pan. Place in the fridge.
Increase the oven temperature to 500F.
In a food processor or mixing bowl, beat
the cream cheese until smooth. Add the
sweeteners, sour cream, lemon juice and
vanilla and process or beat until combined.
Add the egg yolks and then the eggs, two
at a time, beating until incorporated
before you add the next two. Remember
to scrape the bowl frequently while you
are mixing.
Carefully pour the filling over the chilled
crust and place the springform on a
rimmed baking sheet or larger pan. Bake
for 10 minutes, then reduce the
temperature to 200F and continue baking
for 1 1/2 hours. Do not open the door!
The cheesecake should still look soft in
the center.
Transfer to a cooling rack. After 5 minutes,
run a paring knife around the outside of
the cheesecake to loosen it from the pan.
Continue cooling to room temperature.
You can serve it right away, or chill.
Total count with the Brazil nut crust:
Total calories: 8790
Fat: 806 grams
Carbs: 104 grams
Fiber: 15 grams
Protein: 314 grams
Alcohol: 3 grams
Total count without the crust:
Total calories: 6665
Fat: 585 grams
Carbs: 68 grams
Fiber: 0 grams
Protein: 279 grams
Alcohol: 3 grams
