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New York Eggy Cheesecake





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


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.


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