A delightful low-carb cheesecake with a creamy texture and rich vanilla flavor, perfect for satisfying your sweet tooth while staying on track.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the sour cream and vanilla extract to the bowl and mix until well combined.
Scrape down the sides of the bowl to incorporate all ingredients evenly.
Add the eggs one at a time, mixing well after each addition.
Adding eggs individually helps maintain a smooth batter.
Mix in the erythritol and liquid stevia until fully incorporated.
Taste the batter and adjust sweetness if necessary.
Spray a pie pan with non-stick spray and pour in the cheesecake mixture.
Use a spatula to smooth the top of the batter for an even surface.
Place the pie pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the pie pan.
The water bath helps prevent cracks by providing a moist baking environment.
Bake the cheesecake in the preheated oven for 38-45 minutes, or until the center is set but still slightly jiggly.
Avoid overbaking to maintain a creamy texture.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Chilling allows the flavors to meld and the texture to firm up.
Slice and serve your cheesecake, optionally garnished with fresh berries or a dollop of whipped cream.
Use a warm knife for clean slices and wipe it between cuts.
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