This delicious recipe is courtesy of Jen. Thanks Jen!
1 cup ground almonds
1/2 cup ground walnuts
1/2 cup ground hazelnuts
(Any nuts will do, and you can even add seeds if you want to! Amounts
may vary depending on the size of the pan. I use an 8" round pan with
2 inch high sides for this one.)
Mix nuts together with 2 tablespoons of melted butter. Press into
bottom of cake pan. Put in oven at 350 degrees for 5 minutes (until
nuts are fragrant). Then chill in fridge.
Mix well together 1 1/2 pounds of low fat creamcheese
1 egg (organic is best!)
1 cup Splenda
Pour cheese mixture into pan with nutty bottom. Bake in oven at about
450 degrees for around 30 minutes. The cake shouldn't brown, but it
will split a little around the sides and that's when you know it's
done. Add 1 cup of any thick fruit puree or 1/2 cup of strong coffee
or powdered coco to the cheese mixture for different flavours.
January 18, 2008 - 11:19
Jen brought these to a party and they were a hit! So tasty and rich. Thanks again for the stellar recipe :-)
When I make these, I'll substitute the splenda for xylitol (a sweetener used in Europe for over 100 years - popular with diabatics). I'll let y'all know how it goes...
August 6, 2009 - 16:55
Hi Patty, love your website. Please tell me how the xylitol worked in this recipe.
Thanks,
Delighted
August 24, 2009 - 16:31
Hey there Delighted - thanks!
I never did get a chance to try this with xylitol. Xylitol has a bit of a "minty" taste to it - a kind of cooling sensation in the mouth - so on second thought, I'm not sure if it would taste that good with this nutty cheesecake in the plain version... but I could be wrong. It would probably work better using the fruit, coffee, or chocolate variations. Or maybe adding 1/2 tsp cinnamon and 1/4 tsp ginger spice would help? If you get a chance to make this with xylitol, please let us know how it goes.
April 3, 2008 - 13:08
Hi, I'm wondering if you have tried to make this cheesecake with tofu to make it dairy free? I'm searching for a dairy free cheesecake recipe...any ideas?
Thanks:)
April 3, 2008 - 15:02
Hi Lavonne,
There's a great sounding recipe for a vegan Chocolat Tofu Cheesecake here. The chef uses extra firm silken tofu and presses some of the water out overnight - she describes how to do this in the recipe. I haven't tried makeing a tofu cheesecake, though I think the above recipe would still work well if you used extra firm silken tofu prepared like in the linked-to recipe, in place of the cheese. Please let us know how it goes :-)