The Amazing No Guilt & No Sugar Cheesecake!

Eating desert after dinner was a ritual in my house growing up.  It started when I was a kid and continued well into adulthood.  Some of the deserts I would indulge in would be ice cream, brownies (sometimes with ice cream), cookies, pudding, etc... you name it.  Well after doing that for years, as you might know, it can be a difficult habit to break.  But it might not be so much of the habit that's hard to break as much as the addiction to sugar you may have.  Which is exactly why I am giving you this amazing recipe for a Cheesecake with NO sugar in it.  But, the best part is... it still tastes AMAZING!  This is also a perfect desert for someone who is on an anti-fungal diet, candida diet or is a diabetic.  I know you are probably a little skeptical, but I promise you will not be disappointed.  In fact, we might become friends after you make it because it's that good.  So, here it is... Enjoy!

Cheesecake Crust:

- 2 cups of almonds (or pecans, walnuts or all 3)

- 1/4 cup of butter (or coconut oil)

- 2 tbsp of Xylitol (more if you want it sweeter)

- 1 tsp of cinnamon

Grind nuts in food processor to make them very fine.  Combine the remaining ingredients and spread into a lightly greased (I use butter) pie pan (8" - 9").  Bake at 350-degrees for 12 minutes by itself before you put the filling in.    

Cheesecake Filling:

- 12 oz of cream cheese

- 2 eggs

- 1 tbsp of fresh lemon juice

- 1/2 cup of heavy whipping cream

- 1 tsp of cinnamon

- 1/4 to 1/3 cup of Xylitol (to make is a little sweeter you can also use a little Stevia (either liquid or powder) to taste if you'd like).

- 1 teaspoon of vanilla extract

Leave cream cheese out or indirectly warm using a bowl of hot water so it softens.  In a large mixing bowl, combine cream cheese, lemon, xylitol/stevia and 1 egg.  Stir until well blended and as lump-free as possible.  Add next egg and mix thoroughly.  Fold in whipping cream until just mixed-do not over beat.

Makes one 8" - 9" Cheesecake.

** To use a springform pan, increase the recipe by 1/2, or you will end up with a very flat cheesecake.

Bake at 350 degrees for 30 minutes (it can still be a little jiggly in the center).  Turn off the oven and let sit in the oven for another 10 minutes.  Remove from the oven and cool to room temperature. Then chill for at least 2 hours

Stay Fit, Stay Healthy

Jim