INGREDIENTS:
DIRECTIONS:
CRUST
Step 1
In a medium mixing bowl, combine the ingredients with a fork until evenly moistened.
Step 2
Coat the bottom and sides of an 8-in springform pan with butter.
Step 3
Pour the mixture into the pan and smooth over the sides and bottom. Using the bottom of a smooth glass, press the crumbs into the bottom and sides of the pan. Refrigerate for at least 5 minutes.
FILLING
Step 1
Preheat oven to 350 degrees.
Step 2
With an electric mixer on low speed, beat the cream cheese for 1 minute until smooth.
Step 3
Add the eggs (one at a time), and continue to beat on low until well combined. Gradually add Swerve Confectioners, and beat until creamy for 1-2 minutes. Scrape down side of bowl as necessary. Add sour cream, lemon zest & vanilla, and mix until combined.
Step 4
Pour filling into crust and smooth top with spatula. Set the cheesecake pan on top of a large piece of foil and fold the sides up around pan. Place cake pan into a large roasting pan. Pour boiling water into the roasting pan until water is halfway up the cheesecake pan.
Step 5
Bake for 45 minutes. The cheesecake should still slightly jiggle when you remove from oven.
Step 6
Let cool in pan for 30 minutes. Cover and let chill in fridge for 4 hours.
Step 7
Remove from springform pan, slice and enjoy!
*Note: This cheesecake is delicious with a Strawberry Topping!
Makes 12 servings.
