SF Cheesecake

By Cookie29er

Ingredients
  • 1 lb. cream cheese, at room temp

  • 3 Large Eggs

  • 1 Cup Sour Cream

  • 2 Tsp Vanilla or any flavored Extract

  • 1/4 Cup Truvia/Stevia

  • (optional: add 3 pkts of True Lime or True Lemon and omit vanilla)

  • Parchment Paper

Directions
  1. Cream cheese, eggs, sour cream and vanilla

  2. Add in sweetener, a little at a time

  3. Line a cheese cake pan with parchment paper.

  4. Put the pan in a water bath at least 2" wider than the cake pan. Bake at 350 for one hour. Turn heat off and allow the cheesecake to sit in the oven for another hour.

  5. Cool to room temp and then refrigerate. When cooled remove the parchment paper and plate on a pretty dinner plate or platter. Keep refrigerated until ready to serve.


Nutritional Facts

Servings
8
Calories
274
Fat
28g
Sat. Fat
10g
Cholesterol
156mg
Sodium
229mg
Total Carbs
3g
Protein
7g

dessert calcium dairy gluten free bake vitamin d refrigerate

9 replies

Gabby
GabbyPA 2011-06-08 12:42:35 -0500 Report

I have used 1/3 fat free cream cheese and I always use light sour cream. It works just fine. If you use good farm hen eggs, you can also reduce the cholesterol in the recipe as well.

Gabby
GabbyPA 2011-06-04 08:38:48 -0500 Report

Cheese cake is our best friend when it comes to low carb deserts. You can also put this into mini muffin pan and have single serving ones that are great for parties.

peg12
peg12 2011-04-01 18:28:42 -0500 Report

Although this looks like an awesome recipe, did anyone notice that there are 28 grams of fat in each piece. How can that be cut down and still keep the texture and taste?

Anonymous
Anonymous 2011-03-23 13:22:49 -0500 Report

Great recipe. I add a "crust" of chopped nuts with cinnamon, butter and truvia. It satisfies my desire for a graham cracker crust on cheesecake.

sydney11
sydney11 2010-12-30 10:44:21 -0600 Report

I have tried this recipe several times and it is fabulous. It is light, simple and tasty.