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.  

Graham Cracker-like Crust:
2/3   cup ground almonds (150 mL)
3 tbsp powdered erythritol (45 mL)
1/3   cup butter, melted
Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 ML)
1/tsp salt (1 mL)
24 oz cream cheese (680 g)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup powdered erythritol (125 mL)
2 eggs
2 tsp vanilla extract (10 mL)
1 tsp lemon juice (5 mL)
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:

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