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My dad made this cheesecake and it is fantastic! He said it’s important to taste the batter before you pour it, to make sure it’s sweet enough. This recipe shows exactly what he did so hopefully it will turn out as good for you as it did for him.
Preheat oven to 350.

For crust:

1 cup Pecans, chopped
1/2 cup Walnuts, chopped
1/8 cup Erythritol
2 Tbsp Butter, melted
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Process all ingredients in a food processor and mix until well blended. Press into the bottom of a springform pan. It will be very thin.

Bake at 350 degrees for 5 minutes. Cool.

For filling:

2   8oz pkgs Cream Cheese, at room temperature
1 cup Erythritol
1 tsp Salt
1 ½ tsp Vanilla
1 tsp Lemon Juice
16 oz  Sour Cream
3 Eggs, at room temperature

Beat all ingredients, except the eggs, with an electric mixer until creamy. Add eggs one at a time until blended.

Reserve one cup of batter for marbling. Pour the rest into the springform pan.

Add 1 tsp Cocoa Powder and about 1/4 cup Erythritol (to taste) to the reserved batter. Spoon chocolate batter onto plain batter and drag a knife through to make a marbled pattern.

Place a pan with a couple of cups of water in it on the lower rack, underneath the rack where you will place your cheesecake. Bake cheesecake at 350 for 1 hour, then turn off the oven and leave the cheesecake in for one more hour before removing it.

Let it cool, and then refrigerate at least two hours until completely chilled.

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