Here is another recipe I created using stevia baking blend:
3 packages (8oz.) cream cheese, softened
1/2 cup stevia, divided
1/2 cup dairy sour cream
2 1/2 teaspoons vanilla extract, divided
3 tablespoons all purpose flour
3 large eggs
1/4 cup cocoa
1 tablespoon vegetable oil
For chocolate crumb crust:
2 cups graham cracker crumbs, crushed
1/2 cup cocoa
1/3 cup melted butter
1/4 cup stevia, baking blend
Preheat oven to 350 degrees. Prepare chocolate crumb crust: Combine graham cracker crumbs with stevia, cocoa, and melted butter. Press mixture onto bottom of 10-inch springform pan. Bake 8 minutes. Cool completely.
Increase oven temperature to 450 degrees. Prepare the cheesecake: Beat the cream cheese, 1/4 cup, plus 2 tablespoons stevia, sour cream and 2 teaspoons of vanilla extract in a large mixing bowl. Gradually add flour, beat until just blended. Add eggs, one at a time, beat well. Set aside.
In a separate bowl, combine cocoa and 2 tablespoons stevia. Then add oil, remaining 1/2 teaspoon vanilla extract and 1 1/2 cups of cream cheese mixture from above. Stir well. Next, alternately spoon plain and chocolate batters over baked chocolate crust, ending with the chocolate batter on top; gently swirl a knife through the batters for a marbled effect.
Bake the cheesecake for 10 minutes at 450 degrees. Without opening the oven door, reduce oven temperature to 250 degrees and continue baking 30 more minutes. Turn oven off. Without opening the oven door, leave cheesecake in the oven for 30 more minutes.
Remove from oven. Immediately loosen cheesecake from side of pan with a knife. Cool to room temperature. Refrigerate several hours or overnight. Remove the side of pan. Yields: 10 to 12 servings. Cover and refrigerate leftover cheesecake.
As a side note, make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!
As a side note, make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!
