Gluten-Free Sugar-Free Cheesecake

Ingredients:

For the Crust:
• Pecan Crust
• 3 tablespoons monk fruit sugar
For the Cheesecake:
• 2 (8-ounce) packages gluten-free cream cheese, at room temperature (Philadelphia)
• 2 cups gluten free cultured cottage cheese*, pureed
• 3 - 4 large eggs (1/2 cup + 3 tablespoons)
• 3/4 cup monk fruit sugar
• 3 tablespoons Carla’s Gluten Free All-Purpose Flour Blend**
• 1 teaspoon pure vanilla extract
• 7 tablespoons (3-1/2 ounces) unsalted butter, melted and cooled

Instructions:

For the Crust:
1. Make the pecan pie crust as instructed at the above link substituting 3 tablespoons of monk fruit sweetener for the granulated and brown sugars; set on a wire rack to cool while you make the filling.
For the Filling:
2. Preheat the oven to 350°F.
3. Add the cream cheese to the bowl of your electric mixer and beat on medium speed until smooth.
4. Add the pureed cottage cheese and mix until smooth.
5. Add the mong fruit sweetener; beat on medium speed until creamy, about 1 minute.
6. Add the flour and vanilla and beat on medium just until incorporated.
7. Add the cooled, melted butter a little at a time while the mixer runs on low speed; set aside.
8. Once the crust is cool, double wrap the bottom and sides of the pan with aluminum foil (just in case your pan leaks).
9. Pour the batter into the prepared crust, and distribute evenly. Place the cheesecake inside a roasting pan (or a baking sheet, if that's all you have) and fill halfway up the pan with boiling water. Bake on center rack of oven for 30 minutes.
10. Decrease the temperature to 325°F. Bake for an additional 20 minutes.
11. Turn off the oven and allow to slowly cool for 20 minutes with oven door closed. (Door closed 20 minutes.)
12. Open the oven door and slide out the shelf. Using a butter knife, loosen the edges of the cheesecake away from the springform pan. Do not remove the ring.
13. Place the shelf and cheesecake back in the oven, but this time, leave the door cracked about 8-inches or so. Allow the cheesecake to cool an additional 1 hour and 10 minutes. (Door cracked open 1 hour.)
14. Remove from the water bath and place directly on a chopping board or other non-cold, flat surface for 10 minutes. (Flat surface 10 minutes.)
15. Remove from the oven and allow to cool on a wire rack for 2-1/2 hours. (Wire rack 2-1/2 hours.)
16. Cover the springform pan with plastic wrap. Refrigerate uncovered at least 4 hours and then preferably covered, overnight.
17. When ready to serve, remove the ring, slice, and garnish as desired. However, you can garnish the entire cake prior to slicing. I added some NuNaturals NuStevia Sugar-Free Cocoa Syrup*** in circles and then drug a toothpick through several areas, which creates nice slice lines as well. However, unlike chocolate ganache, it bleeds when refrigerated. So, do not do this in advance.) Serve cold.
18. To store, cover with plastic wrap and keep refrigerated. Alternatively and ideally, store with a cake cover such as a Tupperware cake carrier.

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