Instructions
Preheat oven to 300 degrees Fahrenheit.
Adjust the top rack to be positioned in the middle of the oven.
Cheesecake Crust:
Wrap the outside of a 10 or 10 1/2 inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
Spray the springform pan inside with baking spray and set aside.
Add all the ingredients to a large bowl and stir until fully combined.
Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
Refrigerate for at least 20 minutes.
Cheesecake Filling:
Make sure all the ingredients are of room temperature before your begin.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
Add the sugar and cornstarch and continue beating until well combined and creamy.
Add the vanilla, and eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
Pour cheesecake batter into the prepared crust.
Bake:
Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about half up the sides of the springform pan.
Transfer to the preheated oven.
Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
Turn oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
Transfer cake to a cooling rack and take off foil. Run a butter knife around the edges to prevent cheesecake sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.
Sugar Free Berry Sauce:
Place a medium sauce pan on the stove over medium heat. Add 1 cup of sliced strawberries and 1 cup of blueberries.
Add water, lemon juice and vanilla extract. Add the sweetener.
Stir and simmer for 4-5 minutes, crushing a few berries.
If preferred to thicken the sauce more, mix 2 tablespoons of water with 1 teaspoon of cornstarch until cornstarch is fully dissolved. Add mixture to the sauce pan and stir until the sauce thickens. Remember that cornstarch has 7 carbs per 1 tablespoon, so if you want to cut on the carbs even more, you can skip this step.
Serve:
Slice cheesecake and serve with the Sugar Free Berry Sauce and Sugar Free Whipped Cream on the side.
The Cheesecake has 11 grams of carbs per serving including the berry sauce, without the berry sauce you are looking at 8 carbs per serving.
If you are looking for Net Carbs, deduct the Dietary Fiber 8 – 3 = 5 grams.
The carbs are mostly coming from the crust and the optional berry topping. If you eat only the filling, its about 1 gram of carbs per serving.
Calories: 307, Fat: 27g, Saturated Fat: 14g, Cholesterol: 74mg, Sodium: 116mg, Potassium: 186mg, Carbohydrates: 11g, Fiber: 3g, Sugar: 3g, Protein: 6g, Vitamin A: 8.5%, Vitamin C: 10.6%, Calcium: 9.6%, Iron: 6.8%