PLAIN CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING
A firm, yet creamy cheesecake… a DELICIOUS classic that will
never let you down when you want to serve a beautiful cheesecake to guests. You
can serve this cheesecake with some chocolate sauce, if desired, but all by itself it is just delicious in any case.
2/3 cup Gluten-Free Bake Mix 2 (150 mL)
2/3 cup ground almonds (150 mL)
3 tbsp powdered erythritol
(45 mL)
1/3 cup butter, melted
1/4 tsp
salt (1 mL)
Filling:
24 oz cream cheese (680 g)
1/2 cup
powdered erythritol (125 mL)
2 eggs
2 tsp vanilla extract (10 mL)
1 tsp lemon juice (5 mL)
Topping:
2 cups sour cream (500 mL)
6 tbsp powdered erythritol(90 mL)
1 tsp vanilla extract (5 mL)
Graham
Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix 2, ground almonds and erythritol.
In small bowl, combine melted butter, liquid sweetener and salt. Stir the butter mixture into the dry
ingredients. Spread in bottom of 8-inch
(20 cm) nonstick springform pan (if not nonstick, grease the bottom first). Cover with plastic wrap and spread out
evenly. Bake in 350°F (180°C) oven 10
minutes. Set aside.
Filling: In food
processor, process cream cheese, liquid sweetener and erythritol. Add eggs one at a time; process each
time. Add vanilla extract and lemon
juice; process. Pour over crust. Bake 30 to 35 minutes, or until center is
just slightly soft still. Cover with
sour cream topping, spreading to the edges.
Bake another 10 to 15 minutes.
Check after 10 minutes. Bring to room temperature and then chill in refrigerator. Sprinkle with grated chocolate or colored sprinkles for some color, if desired.
Topping: In medium
bowl, combine sour cream, powdered erythritol and vanilla extract. Whisk with wire whisk to combine well.
Yield: 12 to 16 servings
1
serving
366.5/274.9
calories
10.0/7.5
g protein
33.7/25.3
g fat
0.6/0.5 g fiber
5.5/4.1
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: