New York Cheesecake Bars Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Base:
1 c. almond flour
2 Tbsp. Xylitol sugar or the equivalent
1/4 tsp. cinnamon
3 Tbsp. Butter
Batter:
1 pkg. cream cheese
1/2 c Xylitol sugar or the equivalent
1 1/2 tsp. coconut flour
1 1/2 tsp. vanilla extract
1/4 tsp. lemon extract
1/2 c. sour cream
2 eggs
Optional Ingredients :
To make Browned Butter Pecan Cheesecake:
1 c. crushed pecans
1 1/2 Tbsp. butter, browned
1 c. fresh raspberries
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Directions: |
Directions:Line an 8" x 8" pan with tinfoil and spray with cooking spray.
Preheat oven to 325º.
Base: Combine all of the base ingredients. If it is too moist, add a small amount of flour.
With wet hands, press base evenly into prepared pan.
Bake for 20 minutes, or until golden brown. (Keep checking the base that it doesn't get too brown.)
Let the base cool completely.
Combine all the batter ingredients. It will be very creamy.
Pour batter over the cooled base and bake for 35 minutes until the centre is barely set. (It will still be a bit jiggly.)
Allow to cool to room temperature. Refrigerate overnight to finish setting completely.
Cut into squares with a knife that has been run under hot water for a few seconds.
Optional Browned Butter Cheesecake batter:
Place crushed pecans on a parchment lined cookie sheet and toast for 15-20 minutes.
While the pecans are toasting, brown the butter in a small pot on the stove. Then add both to the batter and combine before pouring on top of the base.
Optional topping.
Blend fresh or frozen raspberries and add sweetener to taste. Top the cheesecake with raspberry pure. |
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