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. It was the perfect dessert to celebrate with. With the New Year and a few new pounds to my waistline I knew I had to get back to healthier eating. We had company tonight and I kept debating what I wanted to make for dessert and cheesecake is a classic in this house. I took tips from a couple of my favorite cheesecake recipes and used healthier ingredients. Recipe success. 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).
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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. 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.
2. 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.
3. Bake at 350 for 20 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
4. 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.
| 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 A 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.
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