Reduced Sugar Cheesecake

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Prep Time: 20 mins
Cook Time: 75 mins
Total Time: 7 hours 35 mins
Servings: 12 servings
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Ingredients

Crust:

• 18 sugar-free graham crackers
• 2 tablespoons Purecane™ Brown Sweetener 
• ¼ cup pecans
• ⅓ cup of butter, melted
• 1 teaspoon vanilla extract

Cheesecake Filling:

• 4 blocks of cream cheese (32 oz. total)
• 1 cup Purecane™ Confectioners Sweetener
• ⅔ cup creme fraiche
• 3 large eggs + 1 large egg yolk 
• 1 teaspoon vanilla extract

Sauce:

• 1 cup strawberries, sliced
• 1 tablespoon Purecane™ Confectioners Sweetener
• Juice of one lemon
• Strawberries and blueberries, for garnish

Directions

1. Preheat the oven to 325°F. 
2. Using a food processor, pulse the pecans until they turn into crumbs.
3. Next, add the graham crackers to the pecan crumbs in the food processor. Process at medium speed until it turns into crumbs.
4. Add in the Purecane™ Brown Sweetener, the melted butter, and the vanilla extract to the crumbs and turn on the food processor once again until well combined.
5. Pour the crumbs into a greased springform pan and use your hands or a spatula to firmly press into the bottom and sides of the pan.
6. Meanwhile, add your cream cheese and creme fraiche into a mixer and mix on medium speed until soft. Then, add in the Purecane™ Confectioners Sweetener and the vanilla extract and mix.
7. In a separate bowl, add one egg yolk to three whole large eggs and beat with a fork. Add to the mixer and mix on low until combined. Avoid overmixing once the eggs are added.
8. Pour the cheesecake filling over the crust in the springform pan. Spread with a spatula until smooth and bang the pan down to remove any bubbles.
9. Bake for 70-75 minutes until the edges are golden brown, the center springs back to the touch, but is still jiggly.
10. Once done, remove from the oven and let cool for 15 minutes, then run a knife around the edge of the crust to help free it from the pan.
11. Let the cheesecake cool for at least an hour on the countertop before placing it in the refrigerator for at least 5 hours.
12. To make the sauce, add the sliced strawberries, Purecane™ Confectioners Sweetener, and lemon juice to a sauce pan at medium heat. Cook for a few minutes until the juices release from the berries. Then add to a blender to puree the sauce.
13. Top the cheesecake with the cooled pureed strawberry sauce and fresh blueberries and strawberries.
14. Enjoy!

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