- 5 Tbsp. melted butter, unsalted, plus room-temperature butter for pan
- 10 oz. Reduced Sugar Chocolate Cookies
- 2 oz. SweetLeaf® Organic Stevia Sweetener
- 1/4 tsp. coarse salt
- 2.5 lbs. cream cheese
- 1/2 cup SweetLeaf® SugarLeaf® Baking Blend
- 1 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. coarse salt
- 4 large eggs
- 1 cup sour cream
Preheat oven to 375 degrees F.
Butter a 9-by-3-inch springform pan. In a food processor, pulse cookies until fine crumbs form. Add melted butter, SweetLeaf® Organic Stevia Sweetener, and salt. Pulse to combine. Press crumb mixture into bottom of pan and about 1 inch up the side of the pan. Bake until set, about 12-15 minutes. Let cool on a wire rack.
Reduce oven to 325 degrees F and set a kettle of water to boil for the filling.
Using an electric mixer, beat cream cheese on medium until fluffy. Scrape down the sides of the bowl as you go. Gradually add SugarLeaf®. Beat in lemon zest, juice, and salt. Then, beat in eggs one at a time, scraping down the sides of the bowl after each addition. Beat in sour cream. Wrap the bottom half of the pan in foil. Pour in filling. Tap pan to remove any air bubbles. Place in a roasting pan.
Pour boiling water in roasting pan to come halfway up to the outside of the springform pan. Bake until set in center, about 1 hour and 45 minutes.
Remove pan from water. Let cool 20 minutes. Run a paring knife around edge and let cool completely. Cover and chill overnight before serving.
Recipe courtesy of Pastiche at 3025 N. Campbell Ave., Tucson, AZ 85719.