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Not that many people will say no to a cheesecake. This recipe gives you a perfect dessert that is not only tasty but diabetes-friendly as well.
For the base of the cheesecake:
Almond flour – 1.5 cups
Butter (melted) – 3 tbsp.
Stevia sweetener (liquid) – 8 drops
Unsweetened shredded coconut - ¾ cup
Salt – 1 pinch
For the filling of the cheesecake:
Cream cheese – 32 Oz.
Medium chicken eggs – 3
Squeezed lemon juice – 2 tsp.
Vanilla extract – 1 tsp.
Sweetener (powdered) – equivalent of 1.25 cup of sugar
Make the crust: Step 1 In a large bowl, combine and mix well the flour, coconut, and salt. Step 2 Melt the butter and add to the mixing bowl with the flour. Then add the liquid Stevia sweetener. Mix well again. The consistency of the dough should be crumbly and should stick together when you press it between your fingers. Step 3 Line a springform cake pan with aluminum foil and put the dough in there in an even layer. Press on the dough while when necessary to make sure it’s spread evenly over the springform. Step 4 Preheat oven to 350 F and bake the dough until the crust starts getting golden and the edges turn brown. That might take about 15 minutes. When the crust is ready, remove it from the oven and let it cool. Do not remove the crust from the springform pan.
Make the cheesecake filling: Step 1 In a large bowl, beat the cream cheese and the powdered sweetener together. Step 2 Beat in the eggs one at a time and then beat in the remaining ingredients. Make sure not to overmix. Step 3 Pour the cheesecake filling into the springform pan over the cool crust. Lightly tap the springform pan against the counter to remove any bubbles. Step 4 Put the cheesecake in the oven and bake until the top has browned and the center of the cheesecake slightly jiggles. It may take about 45-50 minutes. Step 5 Remove from the ready cheesecake from the oven. Let it cool to room temperature, then cover and put in a fridge for at least 4 hours. If you cook the cheesecake in the evening, leave it in the fridge overnight. Step 6 Take the cheesecake from the fridge and remove from the springform pan. Serve and enjoy!
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