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| Ingredients: |
CRUST:
3/4 C Almond flour
1/2 C Slivered almonds, toasted, chopped fine
1/4 C Brown sugar twin granular
1/4 C Unsalted butter, melted
CAKE:
24 OZS Cream cheese, softened
14 ozs Heavy cream
3 Eggs
1 t Almond extract
1 C Splenda
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TOPPING:
1/3 C Brown sugar twin granular
1/3 C Heavy cream
1/2 C Slivered almonds, toated and chopped
GARNISH (OPTIONAL):
Use low carb (Russell Stover brand) chocolate covered toffee candies that have been crushed (3 or 4 will do). Sprinkle on top of cheesecake and add additional slivered almonds. |
| Cooking
Instructions: |
Preheat oven to 425 F degrees.
CRUST:
Combine almond flour, slivered almonds, brown sugar twin and butter.
Press mixture firmly on bottom of 9 inch springform pan.
CAKE:
In a large bowl beat cream cheese until fluffy. Gradually beat in the cream until smooth.
Add the eggs and almond extract.
Pour into springform pan.
Bake for 10 minutes at 435 F, then reduce heat to 300 F and bake for one hour. Cake should be done when outside edges are firm and middle is not quite set. Cool cake and then refrigerate completely.
TOPPING:
Beat heavy cream until soft peaks form, add brown sugar twin and beat until stiff peaks form (don't overbeat and make butter).
Fold in the slivered almonds.
Top cheesecake with topping.
GARNISH:
Crush toffee candies and sprinkle over cake.
Sprinkle slivered almonds over cake. |
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