New York Style Cheesecake

Dessert is probably one of the biggest things I missed changing my diet. Everything is full of wheat and sugar and sugar substitutes don't really cut it for a lot of baking. It changes the texture. Bring in the cheesecake!

You do need a slow cooker big enough to hold an 8" pan for this.

New York Style Cheesecake (pg 519)

Crust:

1 1/4 c. almonds
2 Tbsp wheat germ (believe it or not, I couldn't find this when I made it, so I substituted 2 Tbsp ground flax seed)
2 Tbsp wheat bran
3 Tbsp splenda
pinch of salt
6 Tbsp butter, melted

Preheat oven to 325. Run almonds through a food processor until they are ground to the texture of cornmeal (you can also use almond meal and cut out this step)
Add wheat germ (or flax), wheat bran, splenda and salt and pulse to combine.
While running processor (you could probably use a blender too) drizzle in melted butter and run till well combined. Stop and scrape the sides if need be.
Turn mixture out into an 8" springform pan and press along bottom and up sides. I don't have a springform pan so I used an 8" round cake pan.
Bake 10-12 minutes, and allow to cool.

Filling:

1 lb cream cheese
1/2 c. sour cream (I was out so I used plain yogurt)
2 eggs
1/2 c. splenda
2 tsp vanilla
1 pinch salt

Beat the cream cheese, sour cream and eggs until they are smooth. Beat in splenda, vanilla, and salt. Pour into crust. Cover pan tightly with foil.

Take a big sheet of foil, make a cylinder and place in bottom of slow cooker (you are making a rack)

Pour 1/4" or so of water into crockpot and put the pan in. Cover slow cooker, set to high and let cook 3-4 hours.

Turn off slow cooker and uncover, allowing to cool 20 minutes before removing pan. Chill well before serving.

This was everything I was hoping for. I was not disappointed at all.