Are you looking for the PERFECT dessert to take to a Christmas party? One that tastes ‘normal’ and not ‘weird’ (LCHF – you know what I mean!)

I don’t know about you, but I get a little bit tired of people always assuming that because I don’t eat grains, gluten, sugar, oxidised oils or processed foods that my food tastes bland or ‘ew’. I find that my food tends to taste pretty darned good, if not better than most ‘regular’ ones do!

This cheesecake came about in a rather unusual way (or not so unusual for me, I guess…)

Chris (my other half) came inside and said he was hungry. So I made waffles (as you do). When I went outside and asked what he wanted on them, he informed he was fasting (which he often does Monday and Tuesday, and I do Monday, Wednesday and Thurday) So, I ate one (um – YUM!!) Then he decided he was hungry and ate 3 (his fast only went for 18 hours instead of 24 – lol)

But … I had leftover cream cheese (from the waffles) that I had to use as it had partially frozen in the back of my fridge (so annoying) and I’d had to defrost it. So, I decided to try a baked cheesecake (a thin little one with the leftovers) Surprise! It turned out absolutely divine! And I didn’t even bake it in a crust, which you could do of course 🙂 I have since modified the recipe to make a ‘normal’ sized cheese cake as opposed to my thin little one.

So, I present to you, the easiest baked cheesecake that uses only 6 ingredients. Enjoy!

Ingredients:

  • 500g full fat cream cheese (2 tubs or blocks)
  • 1/2 – 1 cup natvia/xylitol (start with 1/2, taste and add more if necessary)
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup full fat sour cream
  • All Spice

Method:

  1. Preheat oven to 170°C
  2. Beat together cream cheese and natvia/xylitol.
  3. Add eggs one at time, blending well.
  4. Add sour cream and vanilla and continue mixing until well incorporated.
  5. Pour into a greased/lined pie or quiche dish.
  6. Sprinkle with all spice.
  7. Bake for 45-60 minutes or until it jiggles evenly across the top when lightly shaken.
  8. Run a knife or thin spatula around the outside edge to loosen, but leave the cake in the dish.
  9. Let cool on the bench then place in the fridge.
  10. Remove from dish when completely chilled and serve.

Tip:

  • I make mine in my Breville food processor, but a hand beater should work fine so long as the cream cheese is softened.
  • Serve with a dollop of double cream and blueberries
  • Reduce cooking time if halving the amount of ingredients used

(Visited 93 times, 1 visits today)