Sorry it’s been awhile since I’ve posted a recipe. Tonight’s is a delicious one, but the pictures, as usual, aren’t wonderful. Sorry!
I usually put no-sugar-added strawberry preserves on my cheesecake-type items, but this time I decided to take it a step further by making a really easy strawberry sauce with just four ingredients. The cheese pie is basically a thinner version of cheesecake. I made this in a Springform pan, but you could easily make it in a large tart dish or a pie pan.
This pie is crustless to save on calories and carbs. The cheese that touches the pan will caramelize and “encrust” the pic nicely, so there’s really no need for a crust anyway. If you did want to add a crust, simply combine a cup of crushed pecans or walnuts with a half teaspoon of cinnamon, two tablespoons of Swerve or other sweetener, and two tablespoons of melted butter and press into the bottom of your pan before baking.
Sweet Cheese Pie
- 12 oz. softened cream cheese or neufchatel cheese (1 1/2 bricks)
- 1/2 cup ricotta cheese
- 2 T sour cream
- 1 T heavy cream (preferably organic)
- 1/3 cup sweetener (I used Swerve)
- 2 eggs, lightly beaten
- 1 T vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. cinnamon
- 1 1/2 cups frozen strawberries
- 2 T water
- 1/4 cup sweetener (I used Swerve)
- 1/4 tsp. xanthan gum
Nutrition (in 1/6th pie, with topping): 310 calories, 7 total carbs, 1g fiber (6 net carbs), 19 g fat (made with neufchatel, 24 made with cream cheese), 6 g protein.