Nana's Cheese Pie

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 tsp Stevia glycerite

• Baking & Spices

  • 1/4 tsp Lemon extract
  • 1/4 tsp Orange extract
  • 1 1/3 tbsp Vanilla

• Dairy

  • 16 oz Cream cheese
  • 16 oz Sour cream

• Other

  • 3 tablespoons Sukrin 1 (powdered, or Swerve Granulated

Found on lowcarbmaven.com

Description

Directions

• Preparation: Preheat oven to 325. Spray a glass pie plate with baking spray. Powder 1/2 cup erythritol.
• Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating until incorporated and smooth. Add the remaining eggs, one at a time, beating well between additions. Add the extracts and beat again. With a traditional cheesecake one would be careful not to whip air into the cheese mixture. Because my Nanas Cheese Pie makes its own crust, its okay to beat air into the cheese mixture. It will puff up in the oven and then collapse.
• Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, its okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
• Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie. Put the Cheese Pie back into a 325 oven and bake about  15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits. 

Nutrition