Sugar free cheesecake w/sugar free blueberry compote

Sugar Free cheesecake w/ sugar free blueberry compote

Ingredients 

1 pound (2- 8oz packages) cream cheese, softened

2 large eggs

3 Tablespoons Truvia (equal to 1/2 cup sugar)

1/4 cup heavy cream

1 1/2 cups Sugar free shortbread

1 tsp cinnamon

6 T unsalted butter or Olive oil

1- 10” springform cake pan

1- 8” cake pan

Rubber spatula

Instructions 

Preheat oven to 300°

Mix the cookies,cinnamon and butter together.

Press into the bottom of a 10” springform pan.

Beat cream cheese until smooth.

Add Truvia,heavy cream and beat until smooth.

Gently mix eggs in a bowl with fork before adding to cheesecake mixture.

Fold in the eggs with spatula gently until well mixed.

Pour filling on top of the crust.

Place in middle rack

Set water bath (small pan with water half way up the pan) on bottom rack underneath cheesecake.

Bake for 35 minutes or until the edges have begun to set.

Let cool and then place in refrigerator to chill for an hour before serving.