Low Carb Living Made Tasty

Almond Innocence Baked Cheesecake

Serves 16

Per serve:



  1. Preheat oven to 180°C. Grease a 23cm springform tin lightly with oil.
  2. Allow cream cheese to soften at room temperature.
  3. Prepare the cheesecake base by mixing the Almond Innocence Cookie Mix with the egg and butter. Press mixture into base of the springform tin.
  4. Dissolve Splenda tablets in a little hot water.
  5. Place Splenda, cream cheese, sour cream, eggs, lemon juice and vanilla essence in a large mixing bowl and blend until smooth.
  6. Pour mixture into springform tin.
  7. Bake for 50-60 minutes until top has set. Turn off oven and allow to cool in the oven.
  8. Cut cake into 16 slices.

back to the recipes index