Directions:
- Preheat oven to 350.
- Grind the nuts and the 3 Tbs sugar together in a food processor until smooth. Add melted butter and pulse a few more times. Press the mixture into a 10 spring-form pan and bake for 10 minutes. Remove from the oven and cool for 15 minutes.
- Blend the cream cheese, sour cream, sugar, together until smooth (I usually blend mine in the food processor). Add the egg substitute and almond extract and blend for 1 minute in medium-high. Pour into the cooled crust and bake for 40 minutes.
- Allow the cheesecake to cool in the counter for 10 minutes then in the fridge for at least 3 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.99 Kcal (1319 kJ) | ||
| Calories from fat | 182.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.28g | 31% | |
|---|---|---|---|
| Cholesterol | 105.5mg | 35% | |
| Sodium | 351.46mg | 15% | |
| Potassium | 395.64mg | 8% | |
| Total Carbs | 16.49g | 5% | |
| Sugars | 11.62g | 46% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 18.92g | 38% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 196.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 333.9 Kcal (1398 kJ) | ||
| Calories from fat | 193.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 31% | |
|---|---|---|---|
| Cholesterol | 111.83mg | 35% | |
| Sodium | 372.56mg | 15% | |
| Potassium | 419.39mg | 8% | |
| Total Carbs | 17.48g | 5% | |
| Sugars | 12.31g | 46% | |
| Dietary Fiber | 2.44g | 9% | |
| Protein | 20.06g | 38% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.5mg | 8% | |
| Calcium | 208.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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