Low Carb Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.

Step 2

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.

Step 3

Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.

Step 4

Add in the room temperature eggs one at a time and beat until well incorporated.

Step 5

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Step 6

Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.

Step 7

Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.

Step 8

Cover loosely with plastic wrap and refrigerate for at least 8 hours.

Step 9

Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.