Cheesecake is a blank canvas for what we’re craving. And if you love simple, pure, wonderful, sweet and savory flavor – then this is the Rorschach test of your innermost desires.
It smells luscious and scrumptious, and it doesn’t seek the pretension of adornment. This cake is cheesy, velvety, and it just wants to be kissed with a hint of fruit for complete fulfillment.
Also – and this is no mean feat – it comes together in a snap. This cake just wants to envelop you in flavor and ease. And that’s pretty much everything you could ever want in a dessert.
We love it with a few blueberries, but topping it with strawberries would be lovely too.
Bright lemony cheesecake is perfect for a simple, elegant, and delicious dessert.
- 3 8 oz. packages room temperature cream cheese
- 3 large room temperature organic eggs
- 1 large room temperature egg yolk
- 1 cup plain Greek yogurt
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon vanilla liquid stevia
- 1/3 cup Swerve granular sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon room temperature unsalted butter
- 1/2 cup organic blueberries
Preheat oven to 325 degrees.
In a standing mixer fitted with a paddle attachment, combine all the ingredients except the berries on low speed. When the mixture is smooth, reserve.
Grease the bottom and sides of an 8-inch springform pan with butter.
Pour cake batter into the prepared pan, and smooth with an offset spatula.
Wrap the bottom tightly with aluminum foil, and place in a large roasting pan.
Pour hot tap water halfway up the pan.
Bake for 45 minutes. Turn the oven off, but do not open the oven door. Let the cake cook with residual heat for 1 hour.
Let the cake cool, and cover the top with aluminum foil. Refrigerate for 3 hours.
Top with berries, and serve.