Use the print button 
on your browser
to print this recipe.

Cheesecake Supreme by Debbie in NC


1 cup sifted almond flour ( or 1/2 soy, 1/2 almond )
1/4 cup Splenda
1 tsp. grated lemon peel
1/2 cup butter
1 slightly beaten egg
1/4 tsp. vanilla

Mix flour, Splenda and peel.  Cut in butter.  Add yolk and vanilla.  Pat 1/2 of this onto the bottom of a 9" springform pan and bake at 400* for 5 - 8 minutes.

Cool bottom, put sides on pan, pat rest of crust in place, 1 3/4 inches high.


40 oz. cream cheese ( five 8 oz. pkgs )
1/4 tsp. vanilla
1/2 tsp. grated lemon peel (optional)
1 3/4 cup Splenda
3 tbsp. sifted soy flour
1 tbsp. NotSugar  (for texture)
1/4 tsp. salt
4 or 5 eggs
2 egg yolks
1/4 cup cream

Mix dry ingredients.  Whip cheese until smooth.  Add vanilla and peel.  Gradually mix in dry ingredients.  Blend in eggs and yolks one at a time.  Gently stir in cream.  Pour into crust.

Bake at 450* for 12 minutes.  Decrease temp to 300* and bake 55 more minutes or until a knife inserted OFF-center comes out clean.

Cool 1/2 hour and loosen sides with a spatula.  Cool 1/2 hour more, THEN remove sides.  Cool 2 hours more (at least) before serving.

Makes at Least 12 slices!