New York Style Cheesecake With Brazil Nut Crust Recipe
Servings: 12
Ingredients
- 2 c. raw Brazil nuts
- 4 Tbsp. unsalted butter
- 2 tsp brown Sugar Twin
- 1 pch cinnamon
- 1 pch salt
- 2Â 1/2 lb cream cheese room temperature
- 1 pch salt
- 5 Tbsp. granular Splenda
- 5 Tbsp. granular Sugar Twin
- 1/2 c. lowfat sour cream
- 2 tsp fresh lemon juice
- 2 tsp pure vanilla extract
- 2 lrg egg yolks
- 6 lrg Large eggs
Directions
- Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.
- If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10 to 15 min till they are lightly golden brown. If using roasted macadamia nuts, omit the roasting. Let cold. While the nuts are toasting, heat the butter. Transfer the nuts to a food processor and pulse till finely minced. Add in the remaining ingredients and pulse to combine. Pat proportionately into the bottom of the springform pan. Place in the fridge.
- Increase the oven temperature to 500 degrees. In a food processor or possibly mixing bowl, beat the cream cheese till smooth. Add in the sweeteners, lowfat sour cream, lemon juice and vanilla and process or possibly beat till combined. Add in the egg yolks and then the Large eggs, two at a time, beating till incorporated before you add in the next two. Remember to scrape the bowl frequently while you are mixing.
- Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or possibly larger pan. Bake for 10 min, then reduce the temperature to 200 degrees and continue baking for 1 1/2 hrs. Don't open the door! The cheesecake should still look soft in the center.
- Transfer to a cooling rack. After 5 min, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or possibly chill.
- This recipe yields 1 nine-inch cake, that can be cut into 12 goodly slices.
- Alcohol: 3 grams
- Comments: It can be baked without the crust if you want to lower the carb count further or possibly macadamia nuts can be used in place of Brazil nuts.
- Description: "This to me, is the definitive baked cheesecake. So smooth, so rich and so creamy."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 496 | |
| Calories from Fat 426 | 86% |
| Total Fat 48.8g | 61% |
| Saturated Fat 24.51g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 374mg | 16% |
| Potassium 258mg | 7% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.95g | 3% |
| Protein 11.02g | 18% |
