P1: Cheesecake - 8g

I must confess - I messed up as I was trying to halve this recipe:
http://lowcarbdiets.about.com/od/desserts/r/lcarbcheesecake.htm
So here is my new concoction! I have to say - this is one of the best cheesecakes I've ever had... now if only this wasn't phase 1, and I could add some strawberries or blueberries...

Ingredients:

3/4 C Almond Meal (with skins)
2 Tbsp melted butter
2 Tbsp artificial sweetener

Filling

1 1/2 packages of 1/3 fat cream cheese (room temperature)
1 tsp vanilla
1 tsp lemon juice
3 eggs
1/2 C sour cream
1/2 C part skim ricotta cheese (or use more cream cheese if you have it instead)
1 C artificial sweetener (splenda)


Mix the almond meal, butter and 2 tbsp artificial sweetener.  Spread evenly in the bottom of an 8X8 glass pan. Bake at 375 for 10 minutes (or until it starts to brown slightly).

When the crust comes out, turn the oven to 400.

Meanwhile, mix the cream cheese with a mixer until 'fluffy'.

Be patient - this took me a good 3 minutes (and if your cream cheese is cold, it could take even longer). Start adding one ingredient at a time, mixing thoroughly each time, using a spatula in between each to scrape all the extra off the side of the bowl. 

Once all ingredients have been added, scrape and mix together one more time.  You should not see any lumps (or very tiny ones, if you're using the ricotta cheese). Pour the batter onto the crust, and place it in the oven, and about 1 minute later, turn the oven down to 200 degrees.  Bake for 70 minutes (while the oven is slowly cooling itself off).
**Check after 60 minutes, and check to make sure the middle is no longer liquid, but of more of a jello consistency. My oven ended up taking 70.

Remove once done baking, and place in the refrigerator until completely chilled. Slice up into 9 pieces, and enjoy!