This is an easy cheesecake to whip up since it’s a no-bake cheesecake. When it comes to sweeteners I would recommend not putting all the sweetener in all at once and TASTING after adding all ingredients adding sweetener to taste. Everyone’s taste on sweeteners is just so highly personal. I like things much sweeter than my husband. As always, I recommend only adding sweeteners slowly and tasting, say only ½ c. of the granular (or 20 drops) and then TASTE before adding any more. Sweeteners vary; taste varies. Cheesecake is always lovely with a Raspberry Sauce or Blueberry Sauce, as shown in the linked danish recipe. This cheesecake is not suitable for Induction unless you make it without a crust.
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2 8-oz pkgs. cream cheese, softened
38 drops liquid sucralose (or other sweetener to equal 1½ c. sugar)
1 pkt. unflavored gelatin
lemon zest from 2 lemons
lemon juice from 2 lemons)
1 tsp. vanilla
1 c. cream, whipped
1 baked, cooled Pecan Crust
DIRECTIONS: Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved. Whip cream cheese in a large bowl with sweetener until smooth. Add lemon juice, zest and vanilla. Beat until smooth and well blended. I like to use my food processor to achieve the smoothest mixture possible. In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!). Fold whipped cream into cream cheese mixture. When well incorporated, pour into cooled pie crust. Chill several hours and serve.
NUTRITIONAL INFO: Makes 8 servings, each serving (filling AND crust) contains:
370 calories, 35.2 g fat, 6.34 g carbs, 1.99g fiber, 4.35 NET CARBS, 10 g protein, 188 mg sodium