The lemon is refreshing, the cream cheese filling is creamy, the sweetness factor is perfect, the sour cream topping hides any cracks or bumps, and the blueberries add a nice freshness to the richness of the cream cheese filling.  My local blend baking mix in the crust resembles the taste and texture of a graham cracker crust.
This is added sugar free, low carb, gluten free, grain free, and a THM S.
Back Story: I made cheesecake for Christmas that was amazing. Â It was the perfect dessert to celebrate with. Â With the New Year and a few new pounds to my waistline I knew I had to get back to healthier eating. Â We had company tonight and I kept debating what I wanted to make for dessert and cheesecake is a classic in this house. Â I took tips from a couple of my favorite cheesecake recipes and used healthier ingredients. Â Recipe success. Â When our friend took his first bite he said “this is gooood!” with a slightly surprised tone (probably because I had revealed it was sugar free and healthy).
Ingredients:
1/2 c. of my local blend baking mix (equal parts almond flour, coconut flour, and ground golden flaxseed)
2 T. melted butter
2 t. THM gentle sweet(or my sweetener)
Filling:
20 oz. ( 2 1/2 packs) cream cheese (I used 1 pack of low fat and the rest regular because that is what I had on hand)
1/2 cup THM gentle sweet(or my blend)
pinch of salt
1 t. lemon extract
3 eggs
Sour Cream Topping:
1/3 cup sour cream
1 T. gentle sweet(or my version)
Blueberries or other berry of choice (optional)
Directions:
1. Preheat oven to 350. Â Mix local baking mix and melted butter. Â Press into the bottom of a deep dish pie plate (I tried to use a regular size pie plate and couldn’t fit all the filling – oops). Â Bake for 10 min or until slightly golden. Let cool for at least 10 min. before adding the filling.
2. Make the filling. Â With an electric mixer mix the cream cheese until fluffy. Add sweetener, lemon extract, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over prepared crust.
3. Bake at 350 for 20 minutes. Reduce temp to 200. Â Bake another 20 min or until set. Â Cool to room temp.
4. Make sour cream topping. Â Mix sour cream and gentle sweet. Â Spread over cooled cheesecake. Â Refrigerate until cold (at least 2 hours). Â Sprinkle with berries, if desired.
| Nutrition Facts |
| Amount Per Serving, 8 servings per recipe |
Calories 341 |
%Daily Value |
Total Fat 32.9g 51% |
Saturated Fat 19.7g 98% |
TransFat 0.0g |
Cholesterol 151mg 50% |
Sodium 279mg 12% |
Total Carbohydrates 3.5g 1% |
Dietary Fiber 0.8g 3% |
Sugars 0.5g |
Protein 8.4g |
Vitamin AÂ 24% Vitamin C 0% |
Calcium 8% Iron 11% |
- 1/2 c. of my local baking mix equal parts almond flour, coconut flour, and ground golden flaxseed
- 2 T. melted butter
- 2 t.gentle sweet or my copycat
- 20 oz. 2 1/2 packs cream cheese
- 1/2 cup gentle sweet or my blend
- pinch of salt
- 1 t. lemon extract
- 3 eggs
- 1/3 cup sour cream
- 1 T. gentle sweet or my version
- Blueberries or other berry of choice optional
- Preheat oven to 350. Mix local baking mix and melted butter. Press into the bottom of a deep dish pie plate (I tried to use a regular size pie plate and couldn’t fit all the filling – oops). Bake for 10 min or until slightly golden. Let cool for at least 10 min. before adding the filling.
- Make the filling. With an electric mixer mix the cream cheese until fluffy. Add sweetener, lemon extract, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over prepared crust.
- Bake at 350 for 20 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
- Make sour cream topping. Mix sour cream and gentle sweet. Spread over cooled cheesecake. Refrigerate until cold (at least 2 hours). Sprinkle with berries, if desired.
Jamie says
Taryn says
Maria says
Betty says
Shanda says
Sandra says