Cheesecake with Balsamic Strawberry Topping (Optional)

Servings: 12-16


As much as we do with cheesecakes - i.e. different flavors, swirls, chocolate toppings, etc., sometimes the simple goodness of a cheesecake in its simplest form is the best!  This recipe should please the cheesecake "purist" in your family.

Ingredients for Crust:
1 cup Wheat-Free Market All-Purpose Baking Mix
½ cup finely chopped pecans
3 tablespoons salted butter, melted
2 teaspoons Wheat-Free Market Sweetener
 
Ingredients for Filling:
Three 8 oz. packages cream cheese, room temperature
3/4 cup sour cream
2 large eggs
3 tablespoons plus 1 teaspoon Wheat-Free Market Sweetener
3/4 teaspoon vanilla extract
Seeds from one vanilla bean pod (optional)

Preheat oven to 325 degrees F.

For the crust, add the baking mix, pecans, butter and sweetener to a medium bowl and blend well. Press the mixture into the bottom of an 8” springform pan and set aside.

For the cheesecake filling, add the cream cheese and sour cream to a large bowl and blend well. Then add the eggs, sweetener, vanilla and vanilla bean seeds and blend until smooth. Pour cheesecake filling onto the prepared crust.

Bake for 40 minutes and then turn the oven off and leave the cheesecake in the oven for 30 minutes. Allow to cool then carefully remove the outer ring of the pan by gently sliding a knife around the edges.

Balsamic Strawberries (Optional):
1 pint of fresh strawberries, stems removed and sliced
1 tablespoon Balsamic vinegar
1 teaspoon Wheat-Free Market Sweetener

In a small bowl combine strawberries, vinegar and sweetener. Serve with cheesecake.

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