Fantastic Low-Carb Cheesecake with Cherry Topping

Ingredients

• 3 packages cream cheese
• 4 large eggs
• 3/4 cup sour cream
• 1/2 cup + 2 T granulated Monkfruit Sweetener or sweetener of your choice
• 2 T fresh-squeezed lemon juice
• 1 can Duncan Hines No Sugar Added Pie Filling or fresh berries for topping

Directions

1. Set the cream cheese on the counter at least an hour before you begin so it has time to soften. Heat the oven to 350F/175 C.
2. Place the cream cheese in a mixing bowl, then beat it with a hand mixer on low until it turns smooth and creamy.
3. Add the eggs one at a time, mixing thoroughly after each one goes in.
4. Mix in the sour cream, Golden Monkfruit Sweetener or sweetener of your choice, and lemon juice, beating until the batter is smooth.
5. Coat either a springform pan, 9 inch size, or a square glass casserole dish, 9 inch size, with non-stick spray.
6. Transfer the batter to the prepared pan and bake for about 45 minutes, until the middle feels only just set when you gently press it with your finger.
7. Leave the cheesecake on the counter to cool for about 30 minutes. Cover it with cling-wrap, then refrigerate for several hours before you serve it.
8. Top each serving with 2-3 T Duncan Hines No Sugar Added Pie Filling or spoon fresh berries over the cheesecake.