Crust:
1 1/2 cups sliced almonds
2 tablespoons Splenda
4 tablespoons melted butter
350 for 10 mins; 9″ cool before transfer
Cheesecake:
3 packages (8oz) cream cheese (room temperature)
4 eggs (preferably room temperature)
1/2 Tablespoon Vanilla
1/2 Tablespoon Lemon juice
1 1/3 cups Splenda
1/4 cup sour cream
Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan, on top of the crust.
Non- water bath method:
Start the cake at a high temperature- 400, and it slowly drops. If you have a pizza stone, bricks, or unglazed tile in the oven (these retain heat), the temperature will drop at a slower rate. Put the cheesecake on a baking sheet in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.
* Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Lemon Crumb Pie
