Sour Cream-Topped Cheesecake (THM-S)

Sour Cream-Topped Cheesecake (THM-S)

Yield: Serves 14–16

Sour Cream-Topped Cheesecake (THM-S)

Ingredients

    Crust
  • 1/3 cup butter
  • ¾ teaspoon molasses
  • 1½ cups blanched almond flour
  • ¾ teaspoon vanilla
  • ¼ teaspoon sea salt
  • 1/3 cup powdered sweetener
    Filling
  • 4 (8 ounce) packages cream cheese, softened
  • ½ cup sweetener
  • 2½ tablespoons organic lemon juice
  • ½ teaspoon vanilla
  • ¾ cup sour cream, room temperature
  • 4 eggs, room temperature
    Sour Cream Topping
  • ¾ cup sour cream, room temperature
  • 1/3 cup powdered sweetener
    Strawberry Glaze
  • 1½ teaspoons unflavored gelatin
  • ¼ cup water
  • 1 (12 ounce) jar sugar-free strawberry jam
  • 3 tablespoons fresh squeezed
  • orange juice*
  • red food coloring, optional
  • 1 quart fresh strawberries, whole

Instructions

    Crust:
  1. Preheat oven to 350 degrees. Wrap several pieces of foil up the outside of a greased 9-inch
  2. spring form pan, to prevent moisture from seeping in. Melt butter for the crust, then add molasses. Add rest of ingredients and mix. Lightly press into bottom and 1 to 2 inches up sides of pan, making sure sides are even. Bake for 5 to 7 minutes. Cool.
    Filling:
  1. Beat cream cheese until smooth. Add 1/2 cup of sweetener, lemon juice, vanilla, and sour cream. Mix until well combined. With a whisk, lightly beat the eggs, then gently stir them into cream cheese mixture until just combined. Pour into crust.
  2. Bake in a water bath at 325 degrees for 45 to 50 minutes or until center is nearly set. (The center should still be jiggly.) Remove from oven and cool for 15 minutes.
    Sour Cream Topping:
  1. Mix sour cream and sweetener. Gently spread over filling and bake 5 minutes. Cool. Refrigerate for at least 4 hours or overnight.
    Strawberry Glaze:
  1. Several hours before serving, prepare glaze. Dissolve gelatin in water and set aside. Heat jam and stir until smooth. Add gelatin and whisk until smooth. Stir in orange juice and
  2. food coloring. Cool to room temperature.
  3. Just before serving, carefully run a knife along sides of pan to loosen. Arrange strawberries on
  4. top of cheesecake with pointed ends up. Spoon glaze over strawberries, allowing some to run down the sides.

Notes

*Weight Loss Note: This amount of orange juice doesn’t add a significant amount of carbs.

http://www.themullettfamily.com/recipes/sour-cream-topped-cheesecake-thm-s/

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Email: themullettfamily@gmail.com
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