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1
Preheat oven to 350u00b0F. Adjust rack to the middle of the oven.
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2
For the crust, combine dry ingredients in a medium bowl. Mix in butter. Pour crust mixture into a 9-inch springform pan and press halfway up the sides using your fingers. Use a flat-bottomed cup to press the mixture into the bottom. Refrigerate crust for 20 minutes.
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3
In a large mixing bowl, beat room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer, use the paddle attachment.
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4
Add sweetener a little at a time (about 1/3) and beat with the hand mixer. Add room temperature eggs one at a time and beat until well incorporated. Finally, add vanilla and room temperature sour cream and beat until just incorporated.
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5
Pour cheesecake mixture into the crust and even out the top. Bake in preheated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
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6
Turn off the oven and crack the door. Let cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven. Run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick-do not remove the springform). Let sit on the counter for 1 hour.
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7
Cover loosely with plastic wrap and refrigerate for at least 8 hours. Remove springform pan sides, decorate the top, and serve.
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8
Nutrition for 1/12th of recipe (not including strawberry topping): 600 calories, 54g fat, 31g sat fat, 7g carbs, 2g fiber, 14g protein
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9
Notes:
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10
The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4 hours. That means eggs, sour cream, and cream cheese.
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11
Submerging eggs in warm water will help speed up the process, as will unwrapping and chopping cream cheese into smaller pieces.
