Ingredients:
- Crust:
- 1 cup pine nuts
- 1 cup unsalted macadamia nuts
- 1½ tablespoons granular sugar substitute
- 3 tablespoons unsalted butter, melted
- Filling:
- 16 ounces cream cheese
- 1/3 cup plus 2 tablespoons granular sugar substitute
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 teaspoons grated lemon zest (about 1 large lemon)
- ¼ teaspoon salt
- blueberries for garnish (optional)
Preheat oven to 350°F. To make the crust: In a food processor, pulse nuts and sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool. To make filling: In a food processor, pulse cream cheese and sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest and salt, pulsing just to combine. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. Garnish with blueberries before serving (optional). Nutritional Information
Per Serving: Net Carbs: 7.0 grams - Fiber: 2.5 grams - Protein: 13.0 grams - Fat: 53.5 grams - Calories: 555 - Makes 8 Servings
