Lakanto Cheesecake

BY ANGELINA PAPANIKOLAOU OF BAKED AMBROSIA 

Ingredients

Crust

• 2 cups (280 g) graham crackers (2 sleeves)
• ¼ cup (50 g) Lakanto Golden Monkfruit Sweetener or Lakanto Brown Monkfruit Sweetener
• ½ tsp cinnamon
• ¼ tsp salt
• ¾ cup (170 g) butter, melted

Cheesecake

• 4-8 oz (907 g) packages cream cheese, room temperature
• 1 cup (200 g) Lakanto Monkfruit Baking Sweetener
• ¼ cup (31 g) all-purpose flour
• ¼ tsp salt
• 4 eggs + 1 egg yolk
• 1 Tbsp vanilla bean paste
• 1 Tbsp lemon juice
• Zest from 1 lemon
• 1 cup (240 g) sour cream
• Sliced strawberries, for topping (optional)

Instructions

1. Preheat oven to 350°F. 
2. Line the sides of a 9-inch springform pan with parchment paper. Grease the sides and bottom of the pan and set aside.
3. To make the crust, place graham crackers, Lakanto Golden Monkfruit Sweetener or Brown Sweetener, cinnamon, and salt into the bowl of a food processor. Process until fine crumbs. Mix in melted butter until the crumbs are moistened. 
4. Evenly press the mixture into the bottom and sides of the prepared pan. 
5. Bake for 10 minutes.
6. Remove from the oven and reduce the oven temperature to 325°F. Place a large roasting pan in the bottom rack of your oven. Boil about 6 cups of water and carefully place water in the roasting pan.
7. To make the cheesecake, add the cream cheese, Lakanto Monkfruit Baking Sweetener, and flour to a bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 3-5 minutes. Scrape down the sides of the bowl and mix on low for another minute.
8. In a large glass measuring cup, add the eggs, egg yolk, vanilla bean paste, lemon juice, and lemon zest. Whisk to combine. 
9. Add the egg mixture to the cream cheese in 5 additions, mixing on low speed, scraping down the bowl before each addition. 
10. Finally, mix in the sour cream until completely incorporated.
11. Pour the cheesecake batter into the graham cracker crust. Smooth out the top and give it a couple of bangs on the counter to remove any air bubbles. 
12. Place the cheesecake in the middle rack, directly above the roasting pan of water.
13. Quickly close the oven door and bake for 1 hour 10 minutes–1 hour 20 minutes. The cheesecake will be done when there is a slight jiggle when you gently shake the pan.  
14. Turn the oven off and leave the door ajar. Let the cheesecake cool in the oven for 1 hour to set. Refrigerate the cheesecake for at least 4 hours, but preferably overnight.
15. Once the cheesecake has completely set, carefully remove from the springform pan and transfer to a serving plate.
16. Slice and top with Lakanto Powdered Monkfruit Sweetener and sliced strawberries!
17. Store any leftovers covered in the refrigerator for up to 3 days.  

Nutrition Info

Cheesecake - 16 servings