Low Carb Limoncello Cheesecake
"My Household Accomplice doesn't like vanilla extract - I needed a little boost for the cheesecake and remembered the Limoncello we had. There's just enough here to give the cheesecake flavor; it won't knock you out. This is a snap: make the crust in the food processor. Rinse it out. Make the filling in the food processor. Bake. Top when chilled. Eat."
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
12 slices
- Serves:
- 12
ingredients
-
CRUST
- 2 1⁄2 sheets graham crackers
- 1 1⁄4 cups almonds, finely ground
- 1⁄4 cup Splenda granular
- 1⁄4 lb butter, melted
-
FILLING
- 8 ounces cream cheese
- 8 ounces reduced-fat cream cheese
- 8 ounces low fat cottage cheese
- 4 eggs
- 2 teaspoons flour
- 1 lemon, zested rind and juice
- 1 1⁄2 cups Splenda granular
- 1 tablespoon limoncello
- 1⁄4 teaspoon salt
-
TOPPING
- 1 cup sour cream
- 2 tablespoons Splenda granular
- 1 tablespoon limoncello
directions
- Process the crumbs, the almond meal, butter and Splenda.
- Press into springform pan and bake 12 minutes at 325.
- Zest the lemon and juice it.
- Add to filling ingredients in food processor and blend until very smooth.
- Pour into shell and bake at 325 for 30-40 minutes, or until just set.
- Chill.
- Mix sour cream, Limoncello and splenda and spread over chilled cake.
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RECIPE SUBMITTED BY
One Happy Woman
United States
