How good is this cheesecake? According to one taster, “This cheescake is so good it will make
your mind spiral down a vortex hole that flies through the amazing and infinite univirse forever.
It’s just that good.”
Important technique tip: it is important not to over-beat the batter. Only beat it for 10-20 seconds at a time and stop as soon as possible. If you end up with a “curdly” or “eggy” texture, it’s likely because your batter was over-beaten.
There’s no need for a crust, as the cheesecake forms its own crust in the oven. Top this cheesecake with fresh fruit, if you desire. Or just eat it plain. Yum!
24 oz. cream cheese, softened (3 bricks, preferably organic and pastured)
1/2 C sour cream (preferably organic and pastured)
1/2 C heavy whipping cream (preferably organic and pastured)
3/4 C your preferred sweetener (we’ve only tried dry sweeteners so far, but liquids may work too)
1 1/2 T vanilla extract
1/4 cup fresh or frozen blueberries or other fruit (optional)
1. Preheat oven to 350 degrees and lightly grease a pie pan.
2. In you mixer bowl, mix together the cream cheese and sour cream until creamy, 10-20 seconds.
3. Add in Swerve and vanilla extract. Beat until smooth–10 -20 seconds.
4. Add in heavy whipping cream and eggs, and again, beat until smooth, 10-20 seconds.
5. Mix in fruit (optional) and pour the batter straight into the greased pie pan. Bake on the middle shelf for approximately 30 minutes or until the center of the cake is a bit jiggly but the edges have turned golden brown. A fork stuck in the middle should come out clean.
6. Cool in the refrigerator for at least three hours, but preferably overnight.
Makes 8 servings.
Recipe gratefully adapted from cutthewheat.com.