Ok I have to share the modified dessert we had for Easter dinner. One of the guests was vegan so we did some modifying to 2 recipes and came up with a low carb vegan cheesecake.

Crust recipe modified from the recipe for Creamy Delecious Cheesecake in Extreme Lo-Carb Cuisine by Sharron Long (http://www.amazon.com/exec/obidos/A...7939898-4271142). Cheesecake modified from a recipe for Cheesecake on vegancooking.com (http://www.vegancooking.com/recipes/cheesecake.htm).

Crust
1 C Almonds, ground
1/2 C soy protein, zero carb
1 tsp SteviaPlus
4 packets Splenda
6 TBLS Earth Balance Natural Buttery Spread, melted

Filling
3 8oz Tubs Tofutti Better Than Cream Cheese, softened
3/4 C Splenda, granular
4 1/2 tsp Ener G Egg Replacer mixed with 6 TBLS water (the equivalent of 3 eggs)
1 tsp vanilla extract

Preheat oven to 450 F.
Mix crust ingredients and press into a 9" pie pan or springform pan.
Place in refrigerator while making filling.

Combine cream cheese and splenda until well blended. Add egg replacer and vanilla, blend until smooth.

Pour filling into pan. If using a pie pan place foil around edges of crust to prevent burning. Bake at 450 F for 10 min. Remove foil and reduce heat to 250 F. Bake for another 25-30 min.

Cool on rack, then refrigerate until serving.

Counts (according to Fitday.com) total recipe:
carbs: 91g
fiber: 15g
Net carbs: 76g

Or cut into 8 pieces.
carbs: 11.375g
fiber: 1.875g
Net carbs: 9.5g


We served it with fresh strawberries. It was fabulous. And I have been told by a wheat and dairy allergic friend, that it was the best dairy and wheat free cheesecake she has ever had.