Monday, June 18, 2018


My husband and I couldn’t believe how delicious this simple plain cheesecake dessert was.  We couldn’t leave it alone! A lovely shortbread crust, creamy cheesecake filling and tasty custard topping.

2 cups Gluten-Free Bake Mix 2, OR (click) (500 mL)
1/3 cup powdered erythritol (75 mL)
1/2 cup butter, melted (125 mL)
16 oz regular cream cheese, softened (500 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 eggs
1/3 cup sour cream (75 mL)
1/3 cup thick table cream* (75 mL)
1 tsp vanilla extract (5 mL)
Custard Topping:
3/4 cup thick table cream (click) (175 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 tbsp xylitol, OR (15 mL)
  2 tbsp powdered erythritol (30 mL)
1 egg, fork beaten
1/3 cup sour cream (150 mL)
1/4 tsp vanilla extract (1 mL)

Preheat the oven to 375°F (190°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix2 and powdered erythritol.  Stir butter into mixture.  Press evenly into an 11 x 7-inch (28 x 18 cm) glass dish. I use plastic wrap to make the process easier. Bake 10 minutes.

Filling:  In food processor or in bowl with mixer, process cream cheese until smooth.  Add liquid sweetener, eggs, sour cream, table cream and vanilla extract; process again until smooth.  Pour over prepared crust.  Bake 20 minutes.  Remove cheesecake and pour Custard Topping over the top.  Bake a further 10 minutes.

Custard Topping:  In small, nonstick pot with heavy bottom, if possible, pour in table cream and add liquid sweetener and xylitol, OR erythritol.  Over medium heat, allow mixture to get very hot.  Place a small amount of the mixture in a cereal bowl with beaten egg and whisk quickly.  Add back into the pot and heat over very low heat until slightly thickened. In food processor, pour custard and add sour cream and vanilla extract.  Process.

Helpful Hints: I used a product by Nestle called Crema de Leche®.  There is 290 grams in one can.  The English version is also by Nestle called Media Crema Table Cream® and it contains 7.6 fl. oz.  In a pinch, whipping cream should work as well.

Yield:  18 squares
1 square
233.8 calories
6.3 g protein
21.1 g fat
0 g fiber
4.4 g net carbs

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