Who Needs Carbs

managing an LCHF lifestyle in Israel

Cheese cake for the holiday

My aunt hascheese cake LCHF a cheese cake recipe that became a special hit in the extended family. The cake is very creamy and a little tart, even with no cream nor lemon peel in it. Now I’ve adapted the cake to LCHF. (You can also find it in the cookbook.)

Crust:
200 g ground almonds
1 tablespoon honey (or other natural sweetener)
1 egg
50 g butter or coconut oil
1 teaspoon vanilla extract

Filling:
500 g cream cheese (unsalted)
2 eggs
1 tablespoon psyllium powder
1 tablespoon honey (or other natural sweetener)
200 ml sour cream

Topping:
200 ml sour cream
2 teaspoons vanilla extract
1 tablespoon honey (or other natural sweetener)

Preparation:

  1. Preheat the oven to 175 degrees.
  2. Prepare the crust – Mix all ingredients.
  3. With the help of your palm, line a baking pan with the dough.
  4. Bake for about 10 minutes and set aside
  5. Increase the oven temperature to 200 degrees.
  6. Prepare the filling – Mix all ingredients.
  7. Pour into the crust and bake for about 20 minutes, until the cake is firm but hasn’t begun to brown.
  8. Set aside and raise the oven temperature to maximum (about 250 degrees).
  9. Prepare the topping – Mix all ingredients.
  10. Pour over the cake and bake for 5 minutes.
  11. Remove and let the cake cool. (It will be even easier to cut the cake if you leave it in the fridge overnight.)

You can serve the cake with some berries on the side.

 

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This entry was posted on May 20, 2015 by in recipes and tagged , , .

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