Debbie's Cheesecake Supreme

Recipe By:
Noodly
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  • Total Time 90 min Ico-add
  • Yield 1 Cake
  • Level Easy

One small slice of Debbie's cheesecake supreme is an ample portion. It has rich tastes and textures highlighted by lemon zest to produce a wonderful dessert.
 

Ingredients

  • For the crust:
  • 1 cup sifted almond flour (or 1/2 soy, 1/2 almond)
  • 1/4 cup splenda
  • 1 teaspoon lemon peel, grated (zest)
  • 1/2 cup butter
  • 1 slightly beaten egg
  • 1/4 teaspoon vanilla
  • For the filling:
  • 1 3/4 cups splenda
  • 3 tablespoons sifted soy flour
  • 1 tablespoon notsugar (for texture)
  • 1/4 teaspoon salt
  • 40 ounces (5 packages) cream cheese
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon lemon peel, grated
  • 4 large (or 5 medium) eggs
  • 2 egg yolks
  • 1/4 cup heavy cream
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Directions

  1. 1. To make the crust: Mix flour, Splenda and lemon zest. Cut in the butter. Add the egg and vanilla. Pat half of this onto the bottom of a 9 inch spring form pan and bake at 400 degrees F for five to eight minutes.
  2. 2. Let the bottom cool, put the sides on the pan; pat the rest of the crust in place, about 1 3/4 inches high.
  3. 3. To make the filling: Mix the Splenda, flour, NotSugar and salt, stirto combine and set aside.
  4. 4. Whip the cream cheese until smooth. Add vanilla and lemon peel. Gradually mix in dry ingredients.
  5. 5. Blend in eggs and yolks one at a time. Gently stir in heavy cream. Pour into crust.
  6. 6. Bake at 450 degrees F for 12 minutes. Decrease temperature to 300 degrees F and bake for 55 more minutes or until a knife inserted off center comes out clean.
  7. 7. Let cool for hal an hour then and loosen sides with a spatula. Let cool for another half hour and remove sides.
  8. 8. Let cool for at least an additional two hours before serving.