WHEATLESS CHEESECAKE WITH A PECAN CRUST

It has been a long time since I made cheese cake.  I have been looking at this recipe from the Wheat Belly book and decided to make it.  It turned out really well and the DH had seconds.  Instead of using ground pecans for the crust, you could use ground walnuts or almonds.  I used pecans.  You can also make this into a chocolate cheesecake by adding 1/2 cup cocoa powder to the filling.  As with cheesecakes, you can add berries, chocolate shavings or fruit preserves when serving.   I baked this cheesecake in a convection oven and for the last ten minutes I lowered the heat to 300 degrees F.

INGREDIENTS:

Crust:

1 1/2 cups of ground pecans

1/3 cup splenda

1 1/2 tsp cinnamon

6 tbsp butter, melted and cooled

1 egg, lightly beaten

1 tsp vanilla extract

Filling:

16 oz light cream cheese, room temperature

3/4 cup sour cream

1/2 cup splenda

dash of sea salt

3 eggs

juice of one lemon 

1 tbsp grated lemon rind

2 tsp vanilla extract

DIRECTIONS:

Preheat the oven to 325 degrees F. 

Making the crust:  Combine the ground pecans, splenda and cinnamon in a large bowl.  Combine.  Add the egg, butter and vanilla.  Mix thoroughly.  Press the crumb mixture into the bottom of a 10 inch pie plate.  Spread the crumb mixture 1 1/2 to 2 inches up the sides of the pan.

Making the filling:  Combine the cream cheese, sour cream, splenda and salt in a large bowl.  Blend well.  Add the eggs, lemon juice, zest and vanilla.  Using an electric mixer, beat at low speed for a minute to blend.   

Pour the filing into the crust.  Bake for about 50 minutes until nearly firm in the center.  Cool the cheesecake on a rack.  Chill before serving.   Makes 6 to 8 servings.