Individual Cheesecakes with Strawberries
|Low carb cereal flakes||1 1⁄4 Cup (20 tbs)|
|Raw almonds||1⁄2 Cup (8 tbs), lightly toasted|
|Unsalted butter||3 Tablespoon, melted|
|Egg white||1 Large|
|Cream cheese||24 Ounce (3 Packages, 8 Ounce Each, At Room Temperature)|
|Granulated sugar substitute||2⁄3 Cup (10.67 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated lemon zest||1 Teaspoon|
|Strawberries||1 Pint, hulled and sliced|
1. Heat oven to 350°F.
2. Combine cereal and nuts in a food processor and process until finely ground; add butter and egg white; process until blended. Distribute crumbs evenly over six 4-inch mini springform pans; press to cover bottoms, forming a crust. Bake until just golden, about 13 minutes; don't worry if the crust doesn't look dry. Set on a rack to cool. Reduce oven temperature to 325°F.
3. Meanwhile, combine cream cheese and sugar substitute in a large bowl. Beat with an electric mixer at medium-high speed until creamy, scraping down sides of bowl occasionally. Beat in cream, then reduce speed to medium and beat in eggs, one at a time, until just combined. Stir in zest. Set pans on baking sheet; pour batter into pans. Bake until lightly puffed and just set in center, 21 to 24 minutes. Cool on baking sheet for 15 minutes; transfer to rack and cool completely. Cover with plastic wrap and refrigerate until cold, about 3 hours.
4. When ready to serve, unlock sides of pans. Remove cheesecakes from pans and set on plates. Toss strawberries with brandy, if using, and spoon over cheesecakes.
Serving size: Complete recipe
Calories 3965 Calories from Fat 3244
% Daily Value*
Total Fat 371 g570.2%
Saturated Fat 191.3 g956.3%
Trans Fat 0 g
Cholesterol 1668.4 mg556.1%
Sodium 2617.2 mg109%
Total Carbohydrates 86 g28.8%
Dietary Fiber 19.2 g76.7%
Sugars 50.2 g
Protein 89 g178.8%
Vitamin A 246.4% Vitamin C 482.4%
Calcium 117.6% Iron 57.9%
*Based on a 2000 Calorie diet