BBQ Chicken and cheese cake

I still had some raw chicken left over so I barbecued it--American style. After 20 minutes on the grill, I convection roasted it in the oven to make sure it was cooked.

Low-Carb Cheese Cake

* 1 1/2 lbs cream cheese (room temperature)
* 4 eggs (preferably room temperature)
* 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
* 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
* artificial sweetener to your taste
* 1/4 cup sour cream
* Crust:
* 1 cup almond meal
* 2 Tablespoon melted butter
* 2 Tablespoon sugar equivalent in artificial sweetener

Heat oven to 375 F.

Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F.

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven. Serve chilled with strawberries.