Popular Features:
View Cart

Classic Cheesecake with Truvia™ Natural Sweetener

 
Classic Cheesecake with Truvia™ Natural Sweetener
truvia.jpg
Made with Truvia™ natural sweetener. This version of the classic has no added sugar and contains 15% fewer calories and 80% less sugar* than a full sugar cheesecake
Recipe By: TruVia
  • PrepN/A |
  • TotalN/A |
  • Serves12 Slices
Print
0
Be the first to rate!0
Email

Ingredients

  • Crust:
    • 1 1/2 cup graham cracker crumbs
    • 1/4 cup butter or margarine, melted
    • 1/2 tsp vanilla
    • 5 packets Truvia™ natural sweetener
  • Filling:
    • 1 lb (2 cups) cream cheese
    • 8 oz (1 cup) Neufchatel cheese
    • 4 whole eggs or egg substitute
    • 1 Tbsp fresh lemon zest
    • 4 Tbsp fresh lemon juice
    • 1/4 tsp Diamond Crystal® kosher salt
    • 20 packets Truvia™ natural sweetener

Instructions

1. Assemble all ingredients.
2. Place graham cracker crumbs and Truvia™ into mixing bowl; mix well.
3. Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
4. Press crumb mixture into 10" ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
5. Place Truvia™ natural sweetener, cream cheese, Neufchatel and salt into mixing bowl.
6. Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
7. Mixing at low speed, add one egg at a time over 5 minutes.
8. Scrape sides of bowl and paddles.
9. Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
10. Pour batter into graham cracker crust; bake at 325°F in oven for 55-60 minutes.
11. Remove from oven; cool on wire rack for 1 hour; cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.

Additional Notes

Note: For best results use room temperature lemons, cream cheese and Neufchatel.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.