Disclaimer – This cake is addictive and you will gain weight if you eat it all the time. It is ZC, but like all dairy, not optimal.
Preheat oven to 325 degrees F. Place 9 x 13 (or whatever size you have) pan 1/2 full of hot water on bottom rack.
Generously butter sides and bottom of 9″ Spring-form pan.
All ingredients must be room temp!
4- 8oz packages of Philly cream-cheese (generic brands don’t work as well)
4- Large eggs
1.5 – Cups Sour Cream
1 – Tbsp Vanilla extract
In a large bowl mix together cream cheese and eggs. Add eggs one at a time until smooth.
(you do not want to over-mix cheese cake, so mix by hand or on the lowest mixer setting)
Mix in Sour cream and vanilla extract
Pour into well buttered spring-form pan and place on center rack (above water pan) and bake for 1 hour 10 mins.
Leave in oven to cool at least 3 hours.
Refrigerate at least 8 hours, 24 hours is better.
Mix into to cream cheese mixture:
1- Tbsp Orange Zest or Lemon Zest (natural lemon and orange flavoring oils also work)
1- Tbs Cinnamon or Pumpkin Pie Spice
10oz – frozen or fresh fruit
2 Tbs – Sugar
2 Tsp – Corn starch
1/2 Cup – water
Mix sugar and corn starch together.
Add to sauce pan with water and boil.
Add fruit and boil 5 mins or until thick.
Cool before using
Canned pie fillings
Serving ideas for guests:
Serve ZC cheesecake surrounded by bowls of several different toppings and guests can choose what they like.
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