Someone turned 25 at our house this week, and daughter-by-marriage, Sally, prepared a dense, low carb, gluten free, and delicious cheesecake so we could celebrate. Fresh, seasonable strawberries provided a delicious topper for the cake. The little plum teapot was filled with hot tea and it was poured into tea mugs for all to enjoy. Birthday cheesecake and hot tea. A perfect combination! Sally is graciously sharing her recipe with you!
Dense, gluten-free, low-carb and great with seasonable strawberries!
3 - 1/2 lb. packages cream cheese, warmed to room temperature
4 eggs, room temperature
1 1/2 tsp. vanilla
1 1/2 fresh lemon juice
stevia equivalent to 1 1/3 cups sugar (or artificial sweetener of choice)
1/4 cup sour cream
1 cup walnuts, crushed
2 Tbsp. butter, melted
stevia equivalent to 2 Tbsp. sugar
1/4 cup sour cream
stevia equivalent to 2 Tbsp. sugar or to taste
Preheat oven to 375 degrees F. Set out springform pan.
Combine walnuts, butter, and sugar equivalent for crust. Press into the base of the springform pan. Bake for about 10 minutes, until lightly browned. Remove from heat.
Increase oven temperature to 400 degrees F.
Place cream cheese in a mixing bowl. Mix until creamy. Slowly add other ingredients, scraping the bowl between each increase so that each ingredient is fully incorporated. Continue mixing for one more minute.
Pour cream mixture over the cooled nut crust.
Place cheesecake into 400 degree F. oven and close door. Immediately turn heat down to 325 degrees Fl. Bake for 60 minutes, then check for doneness. The cheesecake should be firm to the touch, but somewhat soft in the center. When done, gently spread topping on the cheesecake (while still on oven rack) and turn oven off. Open the oven door, placing a wooden spoon in the door to prop it open. Allow cheesecake to cool in the oven. When cooled, remove from oven and chill completely in fridge.
When ready to serve, unhinge springform pan latch and place cheesecake on serving platter. Garnish with sliced strawberries.
*For a dainty tea-time treat, prepare in muffin cups (with papers) instead of a springform pan. This recipe is acceptable for those who are on special diets (low-carb, celiac, gluten intolerant, etc.).