Low Carb Strawberry Cheesecake
3 (8 oz) packages cream cheese
1 1/3 c stevia in the raw
1 (20 oz) can sugar free strawberry pie filling
1/3 c sour cream
1 teaspoon vanilla extract
*Preheat oven to 300f degrees. Spray the sides and bottom of a 9” springform pan with nonstick cooking spray then place it on baking sheet.
*Beat the cream cheese until fluffy for three minutes with an electric mixer.
*Mix the stevia in the raw, vanilla extract, and sour cream for about 3 minutes. *Add the cream cheese and eggs into mixture one at a time, beating until thick and creamy (4-5 minutes.)
*Pour the cheesecake mixture into the prepared springform pan.
*Pour about 1 c of water into the baking dish that surrounds the springform pan (this is called a water bath).
*Bake for 60-70 minutes or until puffy / light golden brown around the edges.
Let cool for about 1-2 hours. Then cover and pop into the fridge to chill for at least 5 hours. Carefully remove the cheesecake from the spring form pan.
Serve with sugar free strawberry pie filling and Enjoy!