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Preheat oven to 325°F. Grease a 9" springform pan with butter.
In a stand mixer, add your room temperature cream cheese, and beat until whipped.
Add in the extract, and stevia. Slowly add in one egg at a time.
Add in the sour cream last and mix until just combined on low speed.
Pour batter into a butter lined springform pan.
Bake for one hour at the 325°F for 60 minutes.
After the hour, crack the oven, and allow cake to cool in there. The cake will be slightly puffy. Yo and will flatted as it cools. You want the oven temperature to slowly change to avoid cracks in the cake.
After one hour, place cheesecake on the stovetop to cool and then chill for 3 hours before serving with berries or your favorite low-suagr toppings.