Stevia Sweetened No Bake Cheesecake

NY Style cheesecake, 3.5 Effective Carb Count per slice

I had a craving for a plain NY style cheesecake so I made this up... and surprise, it worked on the first try!  I was afraid to bake it since there is no substance to the sugar sub, since I only used stevia.  But I didn't want to use gelatin, I am not a fan of gelatin no-bake cheesecakes.  Anyway, this came out perfectly, and I love it. You can certainly jazz it up- top with blueberries (as I did a few times) or other low-carb fruit. Of course, I baked the crust- but you know what I mean, it's a no-bake filling.

You don't have to use the expensive almond flour for this- you could grind your own, or use Bob's Red Mill, or even unblanched almonds.  But I have to say, I used Honeywell's and it is the most beautiful crust ever. I almost wish I had made it twice as thick, it is so perfect.

If you use a different brand of Stevia powder extract than NuNaturals, I recommend you start with less and work up to taste.  The only other brand I even suggest you try though, is Sweetleaf.  Most other brands are too bitter and have too awful of an aftertaste.  I tasted this at the end and wanted a little rounder flavor so I added just one teaspoon of agave nectar.  This is optional- but it gave a more round sweetness and was perfect.

Stevia Sweetened No Bake Cheesecake, gfree & low carb of course
Serves 12
Carbs: 54.7g ECC for whole cake (with honey).  About 4.6g ECC per serving for 12 servings

crust
1 cup almond meal or flour
1/8 teaspoon NuNaturals Stevia powder
1/16 scant teaspoon cinnamon
2 - 3 Tablespoons of melted organic butter

Preheat the oven to 350˚F.  Combine the almond flour, stevia, and cinnamon well.  Pour the melted butter in a little at a time (you may not use all of it) until it becomes a dough like consistency (like cookie batter).  Be careful not to make it too wet.  Press into the bottom of a springform or tart pan making a crust for only the bottom, not the sides.  Bake for 5 minutes, then remove and prick the crust all over with a fork.  Return to oven and bake about 10 minutes more until the crust is light brown.  Cool completely before filling.


filling
16 ounces cream cheese, softened
1/2 teaspoon NuNaturals Stevia Powder
1 teaspoon agave nectar (optional) or honey
2 teaspoons vanilla extract
1/2 cup sour cream
1 cup heavy cream

Whip cream cheese, stevia, vanilla, and sour cream.  In a separate bowl, whip the heavy cream with clean mixer beaters until stiff peaks are formed (directions if you don't know what this means). Now, with a rubber spatula (or wooden spoon), fold the two together.  You will need to also beat it just a little- a few seconds on your lowest speed- to mix thoroughly.  Now, taste your mixture to see if you need to add anything. This is where I added the agave.  You will need to mix it well but again- quickly- you don't want to destroy the fluffiness of the whipped cream.  Pour into cooled pan over the crust.  Use a rubber spatula to even it out all over and make sure you get the filling all the way to the sides.  Chill for several hours until a bit firmer, at least 2.
Serve alone or with berries or 85% chocolate on top!