The tale of the...

Low Carb Cheesecake!

My husband LOVES cheesecake! When we were dating and he was watching his sugar intake, he used to drive to the cheesecake factory, run in, get a slice of low carb cheesecake... then proceed to eat it in front of me! And he is not one to share! He did this often!

As weird as it sounds, this is one of the things that drew me to him initially. The fact that he didn't bend over backwards for me or put me on a pedestal. I was done dating those desperate 30 something LDS guys that will do whatever just to get you to marry them! Barry was okay with his life, enjoyed dating me but wasn't feeling the need to impress me per se or jump into his THIRD proposal! Yet... I guess I turned out amazing cause after three months of that, he pulled out a ring!

Back to the point :) He is on another health kick, so I googled a "Cheesecake Factory Low Carb Cheesecake Recipe." I made it today, it puffed up like a souffle and I probably should have used a spring form pan

(there was a bit of overflow, which lead me to turn the self cleaning over on after, which lead to lots of smoke, which lead to the fire alarm going off again and again, which lead to all the windows and door being opened and me under the fire alarm swinging a towel from side to side!)

but... the pieces I ate off the edge before putting it in the fridge were absolutely DELICIOUS!!! I don't know if it tastes the same, cause remember... he never shared with me!

But, here is the recipe :)

photo is not a representation of the flavor :)

Cheesecake Factory Low Carb Cheesecake tastalike

Crust...
1/4 cup Finely Chopped pecans

1/4 cup Finely Chopped almonds

1/4 cup Finely Chopped walnuts

3/4 cup almond meal (almond flour)

2 Tablespoons butter (melt in microwave)

Filling...

1 1/2 pounds cream cheese

1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)

5 eggs

2 teaspoons vanilla

2 teaspoons lemon juice

16 ounces sour cream

Cream cheese and eggs should be at room temperature before you start.

How To Prepare:
Mix all nuts and almond meal with melted butter and press into a spring form pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blended in.

Pour cream cheese mixture into the spring form pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a water bath but its not really necessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours.

Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Many commenter's said it was good the first day, better the second and amazing the third! Let's see if it lasts that long!