Stevia Low-Carb Cheesecake is a lower carb version of my old favorite cheese (Mimsie's Elegant Cheesecake) This version replaces the sugar with Stevia OR you can use your no-cal sweetener of choice. The recipe uses, Stevia sweetener, cream cheese, sour cream, and eggs.
Preheat oven to 375 degrees. Crust:
Melt the 2 tablespoons of butter and use to coat a 9" tart pan with removable bottom.
Dust the tin with almond powder or flour.
Run nuts through a food processor until they have a fine texture.
Melt butter and mix well with the nuts. Press into the pie tin. If you like a sweeter crust you can add a little Stevia to sweeten it to taste.
Mix together the eggs, cream cheese, 3/4 to 1 teaspoon stevia, and 1 teaspoon flavoring.
Pour the cream cheese mixture into the crust, and bake for 20 minutes
Remove pie tin from oven; layer will have risen.
Allow the cheesecake to cool.
Mix together sour cream, 1/4 teaspoon Stevia, and 1/2 teaspoon vanilla.
Pour sour cream mixture over the cake.
Refrigerate the cheesecake until the sour cream is set, at least 6 hours or overnight.