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PAULINE'S APRICOT-ALMOND NO SUGAR CHEESECAKE Recipe | |
Cheesecake | |
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Ingredients:
What you need:For the crust, press into springform pan: 2 cups of finely ground almonds, 1/4 cup of "light olive oil" 1/2 tsp. salt, and 2 large, rounded tablespoons of flour. For the filling, cream together in food processor: Three 8 oz. packages of "reduced fat" soft cream cheese 3 eggs 1 large rounded tablespoon of flour pinch of salt 4 whole-fresh apricots (with seeds removed) or use 6 halves of canned apricots (packed in it's own juice-no sugar added) 1/2 cup sour cream 16 of the small -individual packets of "Splenda." What you do: Pour into pan on top of crust: Bake at 400 for 15 minutes than reduce heat to 350 and bake another 25-30 minutes, till top is lightly golden and middle section is does not move when pan it tilted. COOL for 30-60 minutes. Topping: Puree 6 fresh apricots (pits removed of course) along with 1/3 cup of "Simply Fruit" apricot jam. (this- has no added sugar, but only fructose sugar-natural.) Spread this over top of cheesecake. Sprinkle over topping: 1 cup of slivered raw almonds and place them in a non-stick fry pan along with 2 tablespoons of cooking oil. Keep heat on medium and stir consistently till almonds are golden brown, then place on a paper towel to cool. (browning time for about 1-2 minutes)
Directions:
What you need:For the crust, press into springform pan: 2 cups of finely ground almonds, 1/4 cup of "light olive oil" 1/2 tsp. salt, and 2 large, rounded tablespoons of flour. For the filling, cream together in food processor: Three 8 oz. packages of "reduced fat" soft cream cheese 3 eggs 1 large rounded tablespoon of flour pinch of salt 4 whole-fresh apricots (with seeds removed) or use 6 halves of canned apricots (packed in it's own juice-no sugar added) 1/2 cup sour cream 16 of the small -individual packets of "Splenda." What you do: Pour into pan on top of crust: Bake at 400 for 15 minutes than reduce heat to 350 and bake another 25-30 minutes, till top is lightly golden and middle section is does not move when pan it tilted. COOL for 30-60 minutes. Topping: Puree 6 fresh apricots (pits removed of course) along with 1/3 cup of "Simply Fruit" apricot jam. (this- has no added sugar, but only fructose sugar-natural.) Spread this over top of cheesecake. Sprinkle over topping: 1 cup of slivered raw almonds and place them in a non-stick fry pan along with 2 tablespoons of cooking oil. Keep heat on medium and stir consistently till almonds are golden brown, then place on a paper towel to cool. (browning time for about 1-2 minutes) | |