A SHOW STOPPER – GREAT AS A BIRTHDAY (WEDDING CAKE!!!)
net carbohydrates 15g. per slice
8-9 inch Springform pan
PAM for the springform pan
¾ c. flour
¼ cup toasted almonds
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp cinnamon
½ tsp. baking powder
4 tbsp. butter or margarine
1 large egg
1-2 tbsp. iced water (possible?)
HOW I PREPARE THE RECIPE:
In the bowl of a food processor pulse the dry ingredients to pulverize the nuts and combine with the other ingredients. Cut butter into 8 pieces to distribute in dry ingredients. Pulse until it forms coarse pea sized bits. Add egg and continue to pulse until the dough forms a ball that revolves on the blade (possible: you may sometimes have to add 1-2 Tbsp. iced water to make this work)
Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes (or overnight). Roll out on flowered surface to about a 14 in circle. Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.
2 8oz. pkgs. cream cheese
1- cup Ricotta cheese
¾ cup GRANULATED SUGAR SUBSTITUTE
3 tsp. lemon juice + 1 tsp. lemon grated lemon zest
2 tsp. pure vanilla extract and
4 tbsp. AMARETTO LIQUOR
¼ tsp. almond extract
3 large eggs
1 tbsp. flour
Sliced almonds to sprinkle over filling
Method for filling:
In the food processor combine GRANULATED SUGAR SUBSTITUTE and cream cheese & Ricotta. Whip on high speed until combined. Add remaining ingredients and mix until well combined. Taste for balance of flavor. Adjust GRANULATED SUGAR SUBSTITUTE or lemon or vanilla to suit your taste.
Pour filling into springform.
Bake at 300 for 45 min to one hour until sides are set but the center is still slightly jiggly. Remove cool completely. Refrigerate for 4 hours or overnight. Bring to room temperature before serving.