P1: Almond Cheesecake - 7g

So I did a rough estimate - using the low fat/fat free/butter substitute options below, this cheesecake comes in around 175 calories per slice - compared to Sara Lee Cheesecake which has 320 - and not to mention 36g of carbs, as opposed to this slice's 7! That's a savings of 145 calories and 29g of carbs!

Crust:
1 C almond meal -
2 1/2 Tbsp butter/butter substitute
2 Tbsp artificial sweetener -

Filling:
3 packages of cream cheese (I used 2 - 1/3 fat, and 1 fat-free)
2 tsp vanilla
2 tsp lemon juice
2 tsp almond flavoring
4 eggs
1/4 C sour cream
1/2 C ricotta
1 C artificial sweetener

Mix the almond meal, butter and the artificial sweetener. Spread evenly in the bottom of a spring form 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 will slightly chilled cream cheese (and if your cream cheese is cold, it could take even longer).

Next, 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 90 minutes (while the oven is slowly cooling itself off).
**Check after 60 minutes to make sure the middle is no longer liquid, but of more of a jello consistency. My oven ended up taking 90.

Remove once done baking, and place in the refrigerator until completely chilled. Slice up into 16 pieces, at 7 carbs a slice, and enjoy!