Ingredients:
Crust:
1 cup graham crackers crushed
1 cup of pecans crushed
5 tablespoons of sugar, or monk fruit, or Stevie, or a combination of each
1/2 teaspoon of cinnamon
6 tablespoons of butter melted
Mix all the ingredients together and pat down in the bottom and sides of a cheesecake pan or 9" baking pan. Bake in a 350-degree oven for 8 minutes and then take out to cool.
Filling ingredients:
24 ounces of cream cheese
1 cup of sugar or sugar substitute for baking
1 tablespoon vanilla extract
1 tablespoon of lemon or lemon zest (grated lemon rind)
5 eggs
1/4 cup of heavy cream
2 tablespoons of sugar or monk fruit, or Stevie or a combination of each
First mix the following with your hand blender or mixer:
24 ounces of cream cheese
1 cup of sugar or monk fruit or Stevie or a combination of each
Add-in:
1 tablespoon of vanilla extract
1 tablespoon of lemon juice or grated peel
then take 5 eggs and separate the yolks and whites
Mix the 5 egg yolks into the cream cheese mixture and blend.
In a separate bowl whip, the egg whites with two tablespoons of sugar or monk fruit, or Stevie or a combination of each until firm, and then fold and mix with the cheesecake batter.
Bake in the preheated 350-degree oven for approximately 75 minutes. It should be a mix of brown on top. Take out and let cool.
I like to zap some frozen organic strawberries in the microwave (or stove if you prefer) for the topping along with some homemade whipping cream.
Homemade Whipping Cream
2 cups of heavy cream
3 tablespoons of sugar or monk fruit, or Stevie or a combination of each
Whip with your blender until firm. Serve on top of the strawberries or topping of your choice.
