Serves: 8 servings
Net Carbs: 3.7 per piece
  • 1 part (2 ¼ to 2 ½ cups) Cream Cheese Dessert Base (See below for a One-Part Recipe if you do not have an entire recipe in the fridge.)
  • 1 egg, well beaten
  • 2 TBSP sour cream
  • 2 TBSP corn starch (or 3 TBSP sprouted flour or 3 TBSP Very Low Carb Flour Mix)
  1. Preheat oven to 375 degrees.
  2. Combine base and sour cream with wooden spoon or rubber spatula.
  3. Fold in corn starch or sprouted flour, stirring well.
  4. Fold in beaten egg, stirring well.
  5. Pour into prepared 9 inch round cake pan or pie pan.
  6. Bake in convection for 25 to 30 minutes (regular 35 to 45) or until somewhat firm in center. It will be brown and cracked around the edges.
  7. If it is getting too brown before the inside is done, put a tent of aluminum foil lightly over pan, making sure it does not touch the cheesecake.
  8. Serve topped with your choice of toppings. (See options given in labels.)
Recipe by Donna Reish at https://donnareish.com/sugar-free-easy-crustless-cheesecake/