When I go to a party I like to have a desert to bring with me that is WLS friendly and can be eaten by non- WLS people too without them feeling like they are being cheated so I tweaked my old favorite cheesecake recipe and created this… I hope you like it!
Stella’s low-carb Cheesecake
Pre-heat your oven to 350
Crust
- 3 1/2 cups of almond meal
- 2 teaspoons soft butter
- pinch of salt and a dash of cinnamon
- 3 pumps of SF caramel syrup (I get mine at Marshalls so I don’t have to pay shipping) if you cannot find it use some vanilla and splenda
Filling
- 3 packages low fat cream cheese (room temperature)
- 4 eggs (room temperature)
- 4 ounces Greek yogurt
- 3/4 cup of splenda
- 5 pumps of SF caramel syrup (again if you cannot find, use 1 tablespoon of vanilla and 1/4 cup of splenda)
Push crust into the bottom of a large Pyrex baking pan; bake for 10 minutes remove from oven to cool while you mix your filling.
Pour all the room temperature filling ingredients into a mixing bowl and mix till well combined and no huge lumps of cream cheese. Add splenda caramel syrup and yogurt mix just till combined ~ do not over mix or it will crack on top. Pour into baked crust and bake till it is set up, in my oven it takes about 35 or 40 minutes…. I cut it into squares and serve with whipped cream ~it tastes best the next day just out of the fridge.
