Description
A delicious and creamy cheesecake made with cream cheese and a hint of lemon, topped with cherry pie filling or fresh berries.
Ingredients
Scale
- 24 oz. cream cheese
- 4 large eggs
- 3/4 cup sour cream
- 1/2 cup + 2 T granulated Monkfruit Sweetener (see notes)
- 2 T fresh-squeezed lemon juice (see notes)
- 20 oz. can no-sugar added cherry pie filling (or fresh berries)
Instructions
- Take the cream cheese out of the fridge and let it come to room temperature at least an hour before you start making the cheesecake.
- Preheat oven to 350F/175 C.
- Put cream cheese into a bowl and use hand mixer to blend cream cheese at low speed until smooth.
- Add eggs, one at a time and mix well between each.
- Add sour cream, Monkfruit Sweetener or sweetener of your choice, and lemon juice and mix until smooth.
- Spray a 9 inch springform pan or a 9 inch square glass casserole dish with non-stick spray.
- Pour the batter into pan and bake about 45 minutes or until the center is just barely firm when pressed with your finger.
- Cool on the counter for about 30 minutes, then cover with cling-wrap and chill several hours before serving.
- Serve with no-sugar added cherry pie filling or fresh berries spooned over the cheesecake.
Notes
- For best results, use room temperature cream cheese.
- Feel free to substitute any sweetener of your choice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Sugar: 0g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg