Sebastian’s Cheesecake

  • 1 1/2 cups pecan halves chopped
  • 1 tsp. stevia powder
  • 2 tbsp. of nut butter, softened
  • 1 sachet unflavored gelatin
  • 1 cup of cold water (divided 1/4 and 3/4)
  • 8 ounces mock cream (see recipe in drinks)
  • 1 whole egg
  • 1 TBS lemon rind
  • 1 tsp. vanilla extract

Preheat oven to 400°F

Butter round cake pan

In bowl combine pecans, 1/2 teaspoon stevia and nut butter

With hands, press pecan mixture into bottom and 1" up side of pan

Bake until golden, about 10 minutes and then cool completely

In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute.

Stir over low heat until gelatin is dissolved

In a blender blend egg, fake cream, vanilla, lemon rind and remaining stevia

Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth

Pour remaining mixture into crust

Swirl with knife. Chill three hours and enjoy

2 Responses to “Sebastian’s Cheesecake”

  1. Christine Cener says:

    Sounds great! Does your book contain nutrition info for each recipe?

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