Step One – Crust
1 ½ C. pecan meal
1 ½ C. almond flour or meal
12 T. butter, melted (stick and a half)
Mix well. Press into a 9 x 13 or 10 x 14 pan. (Or into a spring form pan if you want the traditional round cheese cake.)
Step Two – Filling
3 – 8 oz. packages cream cheese
½ C. Birch Xylitol
½ teaspoon SweetLeaf Clear Stevia
6 medium or 5 large eggs
1 ½ t. vanilla
Cream cheese with Birch Xylitol and Clear Stevia. Add eggs one at a time until mixture is smooth. Pour into pan on top of crust. Bake at 300° on lowest rack for 1 hour.
Step Three – Topping
1½ pts. sour cream
½ C. Birch Xylitol or 1/2 teaspoon of Clear Stevia
1½ t. vanilla
Remove cake from the oven. Pour sour cream mix on top of hot cake. Put back in the oven for 15 minutes.
Step Four – Refrigerate for 24 hours.
Before serving, top with your favorite pie filling or fresh fruit.
I topped it with Dark Sweet Cherries, sweetened with Xylitol and thickened lightly with Arrowroot powder. You could use Peaches, Strawberries, or the fruit of your choice.
Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.
When I was in college, I stayed at night for a few weeks with a lady who needed help to and from the bed and wheel chair. Her daughter, Betty Shahan, lived in Germany and came for a visit. She made this authentic German style cheese cake. I thought it was the best cheese cake I had ever eaten. It is still one of my favorites!
In February, 2010, I decided to convert this recipe to sugar free for my youngest son, Daniel, who loves cheese cake. He was very happy with the results. The new version was served first at the HWOH Mother/Son Banquet and then, at a Valentine banquet for church. Most had no idea it wasn’t sugar! ~ Ladonna