low carb cheesecake-Cheesecake Factory

I love the Low Carb Cheesecake at the Cheesecake Factory. Anyone have the recipie, please

CHEESECAKE FACTORY LOW CARB CHEESECAKE

Crust…

1/4 cup Finely Chopped pecans
1/4 cup Finely Chopped almonds
1/4 cup Finely Chopped walnuts
3/4 cup almond meal (almond flour)
2 Tablespoons butter (melt in microwave)

Filling…

1 1/2 pounds cream cheese
1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)
5 eggs
1/4 cup Designer Protein
2 teaspoons vanilla
2 teaspoons lemon juice
16 ounces sour cream

Cream cheese and eggs should be at room temperature before you start.
How To Prepare: Mix all nuts and almond meal with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add Designer Protein, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks… Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door… leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just abou
t room temperature before the cheesecake is put into the refrigerator for 24 hours.

Make sure you wait the 24 hours before sampling… A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Nutritional information:

Without Crust:

Cheesecake without crust

231.5 Calories; 22g Fat (48.5% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium.

Cheesecake including Splenda:

319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium

And this is cheesecake WITHOUT Splenda:

311 Calories; 28g Fat (81.7% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium
Number of Servings: 16 Carbs per serving (including complete nutritional information if known):

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