For serving: Keto Raspberry Sauce or Whipped Creamoptional
Instructions
Preheat oven to 325° F. Place 1 cup of water in a baking dish in the lower part of your oven.
Beat the cream cheese in the bowl of a stand mixer until smooth. Add the maple syrup substitute, Swerve, and heavy cream and beat until combined, about 2 minutes.
Scrape down the sides of the bowl with a spoon. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
Add the sour cream and vanilla and stir to combine. Pour the filling over the crust and place in the oven on a rack above the water bath.
Bake for 60 to 75 minutes, until set.
Turn your oven off, and open the oven door slightly. Leave the cheesecake in the oven for about an hour.
Cool on a wire rack and then refrigerate for a least 6 hours before serving. If desired, top with Keto Raspberry Sauce.
Notes
Nutritional information does not include crust or topping.