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