My husband and I couldn’t believe how delicious this simple plain cheesecake dessert was.  We couldn’t leave it alone! A lovely shortbread crust, creamy cheesecake filling and tasty custard topping.

2 cups Gluten-Free Bake Mix 2, OR (click) (500 mL)
  Keto Bake Mix, OR almond flour plus 2 tbsp oat fiber (30 mL)
1/3 cup powdered sweetener (75 mL)
1/2 cup butter, melted (125 mL)
16 oz regular cream cheese, softened (500 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 eggs
1/3 cup sour cream (75 mL)
1/3 cup heavy cream (75 mL)
1 tsp vanilla extract (5 mL)
Custard Topping:
3/4 cup heavy cream (175 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp powdered sweetener of choice (30 mL)
1 egg, fork beaten
1/3 cup sour cream (75 mL)
1/4 tsp vanilla extract (1 mL)

Preheat the oven to 375°F (190°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix2, OR alternative and powdered sweetener.  Stir butter into mixture.  Press evenly into an 12 x 8-inch (30 x 20 cm) glass dish. I use plastic wrap to make the process easier. Bake 10 minutes.

Filling:  In food processor or in bowl with mixer, process cream cheese until smooth.  Add liquid sweetener, eggs, sour cream, heavye cream and vanilla extract; process again until smooth.  Pour over prepared crust.  Bake 20 minutes.  Remove cheesecake and pour Custard Topping over the top.  Bake a further 10 minutes.

Custard Topping:  In small, nonstick pot with heavy bottom, if possible, pour in heavy cream and add liquid sweetener and powdered sweetener.  Over medium heat, allow mixture to get very hot.  Place a small amount of the mixture in a cereal bowl with beaten egg and whisk quickly.  Add back into the pot and heat over very low heat until slightly thickened. In food processor, pour custard and add sour cream and vanilla extract.  Process.

Yield:  18 squares
1 square
233.8 calories
6.3 g protein
21.1 g fat
0 g fiber
4.4 g net carbs

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