Favorite Easter Food.
When growing up my mom would cook a huge dinner with leg of lamb and ham and turkey. We'd look for Easter eggs in the morning and eat them for breakfast. Then after dinner we would dive into the chocolate bunnies and candy. We ussually had my grandparents over and my Aunt and Uncle and cousins.Those were the days......
Now its eggs and sugarless candies.
Here is a recipe I found on another OH members profile,,,,,, Enjoy
New York Cheesecake - Regular or Key Lime 
This cheese cake is great with or without a crust. I usually don't use one, I simply spray the pan with PAM no stick cooking spray. But it you want one, lightly grease the pan whether or not you use a crust.
Crust:
1 cup graham cracker crumbs or Oven-toasted Protein Crunch. ***Protein Crunch can be used in place of graham crackers for a low carbohydrate, high protein pie crust. Each serving has 2 grams of carbohydrate and 27 grams of protein. I found this at a local health food store and also online.
3/4 cup toasted and ground almonds or any other nuts you prefer
1/3 cup splenda
1 tsp cinnamon
1 tsp nutmeg (optional)
1/3 cup melted butter
Preheat oven to 400 farenheit, Press the mixture into cake pan. Bake for 20 minutes. Cool before filling, but refridgerate if not using right away.
For the filling:
2 1/2 lb room temp cream cheese (fat free cream cheese also works well)
1 3/4 cup splenda
3 tablespoons all purpose flour or Atkins baking mix, (a flour substitute)
1/2 teas vanilla
5 large eggs (eggbeaters also work, however, you have to estimate the measurment of one egg)
1/2 cup heavy whipping cream
Directions:
Preheat oven to 400 degrees
In a large bowl, beat cream cheese until creamy, about 30 seconds. Scrape the sides of the bowl and the beaters well. Gradually add splenda and flour/flour substitute and beat until smooth and creamy. 1 to 2 minutes.
Beat in the vanilla. Beat in eggs, one at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition. On low speed, beat in heavy cream.
Scrape the batter into the pan or crust and smooth on top. Bake for 15 minutes at 500 degrees farinheit then reduce the oven temperature to 200 degrees and bake for 1 hour more. Turn the oven off, prop the oven door ajar and let the cake cool in the oven for 30 minutes.
Remove to a rack and let cool completely in the pan before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.
KEY LIME VARIATION:
Instead of 5 eggs, use 3, and add apx 1/4 of lime juice. Use green food coloring until desired color is achieved, apx 2 teaspoons.
Also great on this cheese cake is some sugar free CoolWhip. Yummmmmm
This cheese cake is great with or without a crust. I usually don't use one, I simply spray the pan with PAM no stick cooking spray. But it you want one, lightly grease the pan whether or not you use a crust.
Crust:
1 cup graham cracker crumbs or Oven-toasted Protein Crunch. ***Protein Crunch can be used in place of graham crackers for a low carbohydrate, high protein pie crust. Each serving has 2 grams of carbohydrate and 27 grams of protein. I found this at a local health food store and also online.
3/4 cup toasted and ground almonds or any other nuts you prefer
1/3 cup splenda
1 tsp cinnamon
1 tsp nutmeg (optional)
1/3 cup melted butter
Preheat oven to 400 farenheit, Press the mixture into cake pan. Bake for 20 minutes. Cool before filling, but refridgerate if not using right away.
For the filling:
2 1/2 lb room temp cream cheese (fat free cream cheese also works well)
1 3/4 cup splenda
3 tablespoons all purpose flour or Atkins baking mix, (a flour substitute)
1/2 teas vanilla
5 large eggs (eggbeaters also work, however, you have to estimate the measurment of one egg)
1/2 cup heavy whipping cream
Directions:
Preheat oven to 400 degrees
In a large bowl, beat cream cheese until creamy, about 30 seconds. Scrape the sides of the bowl and the beaters well. Gradually add splenda and flour/flour substitute and beat until smooth and creamy. 1 to 2 minutes.
Beat in the vanilla. Beat in eggs, one at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition. On low speed, beat in heavy cream.
Scrape the batter into the pan or crust and smooth on top. Bake for 15 minutes at 500 degrees farinheit then reduce the oven temperature to 200 degrees and bake for 1 hour more. Turn the oven off, prop the oven door ajar and let the cake cool in the oven for 30 minutes.
Remove to a rack and let cool completely in the pan before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.
KEY LIME VARIATION:
Instead of 5 eggs, use 3, and add apx 1/4 of lime juice. Use green food coloring until desired color is achieved, apx 2 teaspoons.
Also great on this cheese cake is some sugar free CoolWhip. Yummmmmm Most Active
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