Gluten Free and Sugar Free Cheesecake

This modified New York Cheesecake does not taste like a substitute.  I haven't had anyone try it who thought that it was altered in any way.


Cheesecake Filling Ingredients:
2 pounds softened cultured organic cream cheese ((4 8-ounce packages))
1 cup non GMO xylitol
4 large eggs
1 cup cultured organic sour cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
lemon rind- 1 lemon, about 2 tables spoons

Sour Cream Topping Ingredients:
1 cup cultured organic sour cream
1/4 cup non GMO xylitol
1 teaspoon vanilla

Directions:

Preheat oven to 325°F / 163°C (I set my oven at 310F now to bake the center first.  My oven bakes unevenly, I am sure that a convection oven would probably need to be set at 325)

9-inch springform cake pan

Place cream cheese and xylitol in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add corn starch, sour cream and vanilla. Beat on high until smooth.

Pour cheesecake filling into springform pan. Smooth top with a spatula and bake for 35-45 minutes. (I found out that it's better to under-bake it than over-bake. It will still be a little wobbly.)

While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup xylitol and 1 teaspoon vanilla in a bowl and whisk until smooth and blended.

Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping ovewith a light touch.

Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing.

Cool completely and refrigerate for at least 4 hours before serving (preferably 8). Makes 8-12 servings.

A well enjoyed cheesecake at the end of the night.