Lemon Delight Cheesecake
Bursting with strong, citrus flavor!

Coconut Almond Crust:
2/3 cup ground almonds
1/3 cup SPLENDA® Granular
1/4 cup medium-flaked coconut,(unsweetened)
2 tbsp certified gluten free oat flour
3 tbsp butter, melted
1 egg yolk
Alternate Crust (Gluten-free)
1 cup Gluten-Free Low-Carb Bake Mix, 
  OR Splendid Gluten-Free Bake Mix
1/4 cup Splenda Granular
1/3 cup butter, melted
16 oz light cream cheese, softened
1 1/4 cups SPLENDA® Granular
1 cup sour cream
2 eggs
2 tbsp oat, OR whole wheat pastry flour
1 tbsp grated lemon rind (optional)
1 tbsp lemon juice
2 tsp lime juice
Crème Fraiche, page 172, (halve all ingredients) Splendid Low-Carbing, OR use whipped cream (sweetened),OR combine yogurt, sour cream, Splenda and a little thickening agent (either from my book or 1/8 to 1/4 tsp Xanthan gum).

Coconut Almond Crust: In medium bowl, combine almonds, SPLENDA® Granular, coconut and oat or spelt flour. Stir in butter and egg yolk. Press into 9-inch (23 cm) springform pan, lined with wax paper. Bake in 350°F (180°C) oven 10 minutes.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth. Add SPLENDA® Granular, sour cream, eggs, oat, whole wheat pastry flour or spelt flour, lemon rind, lemon juice and lime juice. Process until smooth. Pour over prepared crust. Bake in 350°F (180°C) oven 35 to 40 minutes.

Topping: Prepare Crème Fraiche (halve all ingredients), and spread over cheesecake. Garnish center of cheesecake with thin lemon slice, twisted decoratively, if desired.

Nutritional Analysis: 12 servings, 1 serving:
266.5 calories, 7.8 g protein, 22.6 g fat, 8.8 g carbs