This crustless cheesecake uses cream cheese, sour cream, eggs, vanilla, and erythritol. It makes 10 slices.
Ingredients
- 4 eggs
- ⅓ cup sour cream
- 24 ounces cream cheese, such as one-third-less-fat cream cheese blocks
- 1 teaspoon vanilla extract
- 1 cup erythritol
- Oil, for the pan
Instructions
- Let the cream cheese soften, if desired.
- Preheat the oven to 350°F. Lightly oil the inside of a 9-inch springform pan.
- Beat the cream cheese until smooth.
- Add the sour cream, vanilla, and erythritol. Mix for about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Alternatively, add all the eggs and blend the mixture until combined.
- Pour the batter into the prepared pan.
- Bake for 45 minutes, or until the edges begin to turn light brown and the center reaches 160°F (71°C).
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing.
Yield
Makes 10 slices.
Storage
Keep the cheesecake covered in the refrigerator and use within 4 days.
