Note - for this recipe it's best if you have a springform pan so you can unmould it easily. If not, try lining your pan with parchment on the bottom and sides. Then, freeze the cheesecake before unmoulding.
2 cups (16 oz) Cream Cheese
3/4 Cup Stevia or Ethyritol
1/2 Teaspoon Vanilla Extract
1/2 Cup Half & Half or evaporated milk (I used the evaporated milk since I ran out of half & half)
For the crust
1/4 cup coconut flour
2 tablespoons powdered milk (optional)
1/4 cup stevia
1 tablespoon butter, melted
1 tablespoon water
Preheat oven to 350
Toast coconut flour in a dry pan over medium low heat until lightly browned
Turn off heat
Add in powdered milk and stevia, stir to combine
Add in butter and water, mix (I use my hands for this part)
Press into th bottom of the springform on and place in oven for 5 minutes.
In a stand mixer or with a handheld mixer, whip your cream cheese and eggs until well combined. Make sure to use a spatula and wipe down the sides of your bowl to get all the cream cheese well whipped.
Add in stevia and cream, continue to whip until well combined.
Line the outside of a springform pan with foil (you don't want watery cheesecake)
Place the lined pan in a baking dish that already has roughly 1/4 inch of water in the bottom.
Bake for 30-40 minutes until the cake is set in the middle.
When finished, allow to cool completely and refrigerate for at least an hour before serving.
Remove the outer ring of the spring form pan, slice and serve.
Garnish with strawberries and whipped, or as desired.
Other variations - add 4 tablespoons PB2 to the cheese mix for a peanut butter cheese cake; add 3 tablespoons of any nut butter for a different nut alternative; add enjoy life chocolate chips for a chocolate chip cheesecake; swirl in some sugar free preserves for a berry cheesecake...the list of mods is as vast as your imagination.