Low(er) carb cheesecake

McCall's Best Cheesecake (modified)

Crust

• 3/4 walnuts, finely chopped
• 2 tbs melted butter
• Combine, mix well, and press onto the bottom of a spring form pan. Leave to set in fridge.

Main body

• 24oz (680g) plain cream cheese at room temperature
• 4 eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 3/4 cup (6oz) sugar

Preheat oven to 375F. Beat the cream cheese until light and smooth, then add eggs one at a time and mix until blended. Add vanilla, lemon juice, and sugar, mixing till light and smooth. Pour over crust in tin, and bake about 45 minutes until beginning to set.

Topping

• 2 cups (500g tub) sour cream
• 1 tbs sugar
• 1 tsp vanilla

Mix together in the sour cream tub. When the cheesecake is ready, remove from oven and spread this topping over it. Return to oven for another 10 minutes, then remove and allow to cool in tin.

Refrigerate overnight before serving. Good with strawberries or strawberry sauce.

Without the strawberries, this should work out to about 380g of carbohydrates in the entire cake, which would be just under 50g for 1/8 or 25g for 1/16 slice.  Using sugar substitute would obviously reduce the carbs even more.