Ingredients
Base:
2/3 cup finely ground nuts
1 1/4 cups Splenda
1/4 cup margarine
3/4 cup almond flour
Filling:
24 oz. (3 packs) softened cream cheese
1 1/4 cups Splenda
4 large eggs
1 tsp. vanilla (sugar free)
1 cup thick whipping cream
1/2 tsp. almond extract or zest of one lemon
Preparation
Using your hands, mix together the ingredients for the base, mixing well and then pack firmly into the base of a 10" cheesecake pan covering the bottom evenly. Beat together Splenda and cream cheese in a large bowl until creamy. Add in 1 egg at a time while continuing to beat mixture to desired consistency. Mix in remaining ingredients. Pour or spoon the filling into the 10" pan. Bake for 1 hour at 350 degrees. Turn off heat and leave in the oven with door closed for 1 more hour. Run a knife around the edge of the cheesecake and leave to cool. Then refrigerate for a further hour until completely set.
