Shortbread Crust Ingredients
- 125g butter, softened/slightly melted
- 1/3 cup Natvia
- 1 cup flour
- 1/2 lemon zest
Filling Ingredients:
- 750g cream cheese, softened
- 300ml sour cream
- 1 cup Natvia
- 1 vanilla pod, insides scraped out
- 1/2 lemon zest
- 3 eggs
- 2 tbsp plain flour
Methods
- For the crust, cream butter and Natvia until pale and creamy (approximately 5 minutes).
- Add lemon zest.
- Combine flour and stir until well combined.
- Flatten on lined and greased springform tin.
- Place in 175C oven for 15-18 minutes until light brown. Cool for 10 minutes.
- For the filling, beat the softened cream cheese to eliminate any lumps, be careful not to over beat.
- Add remaining ingredients and beat together, the less you beat the better but ensure ingredients are well combined.
- Prepare a small water bath at the bottom of your oven by placing boiling water in a shallow tray and placing it at the bottom of your oven, this will create humidity to help moisten your cheesecake.
- Place mixture on top cooled short bread crust and bake for 50 minutes or until centre is just set.
- Leave cheesecake in oven with door slightly ajar for 2 hours.
- Serve with dusted cocoa, or cream and berries to your taste.
Makes 16 slices:
Macros for 1 slice: Calories: 273 Fat: 24.7g Carbs: 8.9g Fiber: 0.3g Sugar: 1.4g Protein: 5.8g
