Servings: 8 Prep: 15 mins Cook: 1 hr Total: 24 hrs
I loved this cheesecake. I LOVED this cheesecake!
I’ve never been a big fan of cheesecake. I’m not sure why, but … I just never have. Perhaps it’s the fat bombs that have acclimatized me to the taste of cream cheese. Maybe it’s the fact that this cheesecake isn’t as sweet as many I’ve tried. Maybe I’ve matured. Maybe it’s the fact that it was room temperature, in a hot kitchen, and it was soft and warm and silky smooth when I ate it. Maybe it’s really just that good. Whatever the case, this cheesecake had almost ethereal qualities to it. Needless to say … it was yum.
Note: When I made this, I’d just ordered a pre-made soy based Graham Cracker Crust and used it. I tasted the base and you could taste the soy, which … I didn’t love, but then when I baked it, it was indistinguishable from the real thing. It was outstanding.
Alternate Crust: Wherever possible, I like to give alternatives. I’ve used the pre-made crust mix in my recipe, however, you could use 2 1/2 cups almond, pecan, walnut and/or hazelnut flour (I’d prefer hazelnut/pecan), mixed with 2 tbsp brown sugar equivalent, 1/4 cup melted butter, a dash of cinnamon and a dash of salt. Mix this together. Then press into the base of the pan. This is an excellent alternative, adding about 20 net carbs to the whole thing, or about 2.5 extra net carbs per each of 8 nice big slices. If you subtract the 1 net gram from the existing crust, this leaves a total of roughly 1.5 net carbs above the current recipe’s nutrition information.
The Best Cheesecake I've Ever HadPrint Rate
- 1 pack sugar free graham cracker crust mix
- 2 tbsp fresh whole butter melted
- 1 cup 'Swerve' or other sugar replacement
- 1/4 tsp guar gum
- 1/4 tsp xanthan gum
- 1/2 tsp salt
- 1 1/2 lbs full fat cream cheese room temperature
- 1 each vanilla bean split lengthwise (or 2 tsp vanilla extract)
- 4 large whole eggs room temperature
- 2 tsp lemon juice
- 1 cup sour cream
- Pre-heat oven to 325 F.
- Follow the instructions on the bag of crust. Press crust into the base of a greased 9" spring form pan.
- Mix together the dry ingredients, so that they are evenly blended. Set aside.
- With an electric mixer, beat the cream cheese, until light and airy. Make sure your cream cheese and eggs are all warm (room temperature). It decreases the chances of lumps in the batter.
- Scrape the seeds from the vanilla bean. Add the seeds to the cream cheese.
- Add the eggs, one at a time, while beating. When one is incorporated, add the next.
- Slowly add the dry ingredients to the cream cheese mixture, while it beats.
- Add the lemon juice and sour cream. Scrape the sides of the bowl and mix for another moment or two. Make sure everything is very well mixed and that there are no lumps. If there are lumps you can strain the mixture through a fine mesh (optional, but it does increase the silky smooth quality).
- Let the batter sit for a few minutes. Pick the bowl up an inch and drop it on the counter. This encourages any bubbles within the batter to float to the top.
- Pour the batter into the spring form pan.
- Place the pan on the center rack in the oven for 1 hour. Do not open the oven door. Don't do it.
- After 1 hour, turn the oven off. Do not open the oven door. Don't do it.
- After a few hours, open the oven door and leave it open a crack. Leave it open over night and allow the cake to cool in the oven. Moving it can cause it to crack, while it's still somewhat warm and hasn't fully set.
- The next morning, run a knife around the edge and place it in the fridge to cool for a further 8 hours. These steps are all important to give you an unblemished and delicious cheesecake.
- Finally, remove the outer ring of the spring form pan. With a hot knife, slice the cheesecake into wedges.
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* Learn More: More about this recipe and nutrition …