Daddys cheesecake

 

Yesterday I made a version of cheesecake my father just loved.  If he came into town and I hadn't made cheesecake there would be words.   Three words actually.  No cheesecake? REALLY!?!?   Over and over.  REALLY!?

OK Daddy there was cheesecake! Your kind of cheesecake.  Creamy, luscious and delicious. Also no sugar added, low carb and very varying in flavor.

This time it was coconut almond. But Daddys flavor was blueberry. The base is a basic refrigerator cheesecake.

With this one I added toasted and untoasted coconut. Chocolate chips and toasted coconut on top. I also made the crust of minced almond, butter and splenda.

THE CRUST (DADDYs fave)

2 CUPS GROUND NUTS

1/4 CUP MELTED BUTTER

Preheat oven to 350°. Combine and press into desired pan. (8 or 9 inch pan will do with 2 inch sides) bake 12 minutes. This will be the only baking in this recipe. Rest until completely cool. Refrigerate until the base is done.

THE BASE   (also a favorite of DADDYS)

Two 16oz blocks of cream cheese, room temp

6oz coconut milk 

A pinch of salt

1cup Splenda

1.5 cups sour cream

1 tablespoon vanilla

1cup of favorite fruit or pie filling

Whip together first 5 ingredients until smooth. When smooth add reserved  fruit. Stirring gently.  Don't break up the fruit.  A secret bite of flavor through out the base. Pour onto chilled crust.

Top the cheesecake with remaining fruit. Keep refrigerated.

Sooo good!  Also very rich.  Start with a small piece!