3 (8-ounce) packages plain cream cheese, at room temperature
3⁄4 cup granular sugar substitute
3 large eggs
1⁄2 cup sour cream
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1. Heat oven to 275°F. Line the bottom of an 8-inch springform pan with aluminum foil.
2. Beat cream cheese and sugar substitute with an electric mixer on medium-high until light and fluffy, about 2 minutes. Reduce speed to medium and add eggs one at a time, mixing until smooth, about 2 minutes. Add sour cream, vanilla, zest and salt and mix until just combined.
3. Pour mixture into pan. Bake until cake is soft-set in the center, about 1 hour. Place pan on a wire rack until completely cool. Cover pan with plastic wrap and refrigerate for 3 hours or overnight.
- Combine cocoa powder and cinnamon. Place mixture in a sifter or wire-mesh strainer and dust top of cheesecake just before serving. Release springform, slice and serve. Keeps for 1 week or freeze 1 month
Net Carbs: 4 grams Fiber: 0 grams Protein: 6 grams Fat: 23 grams Calories: 250 Makes 12 servings