Cranberry Walnut Cheesecake
Note: set all ingredients on kitchen counter and bring to room temperature before mixing, for a smooth consistency.
Prepare the night before; it has to be refrigerated overnight.
*Walnut Crust Ingredients
1/4 cup flax seed meal (8 carbs, 8 g fiber)
1/2 cup finely chopped walnuts
1/4 stick melted butter
1/2 tsp. ground cinnamon
2 sweetener packets
32 oz. cream cheese
1/2 cup sour cream
4 large eggs
AS equal to 1 3/4 c. sugar (I used 1 tablespoon liquid saccharin, 1/2 level tsp. white stevia powder, 2 packets splenda and 1 packet Sweet One for 3 carbs)
1 tablespoon SF vanilla extract
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
1 cup fresh cranberries
1 cup water
1 tsp grated orange zest
AS to equal 1 cup sugar (I used 1/2 tbsp liquid saccharin and 1/4 level tsp white stevia powder)
Topping: Mix cranberries and water in saucepan. Bring to boil then reduce to a simmer and cook for 15 minutes. Add orange zest and AS. Chill.
Crust: Preheat oven to 325 degrees F. Thoroughly combine crust ingredients in a small bowl. Spray a 9 inch springform pan with non-stick cooking spray. Press mixture evenly into bottom of pan. Bake 6 minutes. Remove from oven and set aside to cool.
Cheesecake: Increase oven temperature to 475 degrees F. Beat cream cheese in large bowl until smooth. Beat in gradually (one at a time) the sour cream, eggs, sweetener, extract, juice and zest.
Place springform pan on foil-lined cookie sheet. Pour in cheesecake batter. Bake 10 minutes at 475 degrees, then, without opening oven door, reduce oven temperature to 200 degrees F and continue to bake for 1 1/2 hours more. Remove cake from oven and run a thin knife around the edge of the cake, then return cake to oven. Turn oven off and let cheesecake sit in oven with door ajar to 30 minutes. Remove pan to wire rack and let cool completely. Cover and refrigerate in pan until thoroughly chilled, usually overnight.
To serve: Remove sides of springform pan. Spread top of cake with chilled cranberry sauce. Cut with warm dry knife.
Cover and refrigerate leftovers.
Per recipe: 70 carbs, 16 fiber, 54 ECC
Per 1/10 serving: 7 carbs, 1.6 fiber, 5.4 ECC