Summer is just around the corner and the weather’s been cranking up the humidity. But with the dreadful summer heat comes raging summer storms, and those are downright frightful. Just yesterday we had one such scare, with the Bureau of Meteorology issuing a severe thunderstorm warning for the Gold Coast and certain parts of southeast Queensland. Damaging winds and large hailstones were predicted, but thankfully we didn’t witness any of that.
Summer is a good time for fruity desserts. This notion resulted in a crustless cheesecake with a lemon and sour cream glaze, topped with slices of fresh strawberries. This is radically different from my Dark Chocolate Swirl Matcha Cheesecake recipe, which yields a richer, denser dessert. Sweet, tart, fruity and surprisingly light, perhaps due to the lack of a biscuit base, I’d call this lemony cheesecake a real summery treat.
This is a fairly low carb dessert because of the use of Natvia 100% Natural Sweetener (0.2 grams carbohydrates per serve). Remember, if you don’t have any Natvia on hand and don’t mind the extra calories, you can always use sugar instead. However, note that Natvia is much sweeter than sugar so you might want to double the sugar in the recipe.
Make sure your springform pan is large enough so the cheesecake comes out thin. Of course, no one’s stopping you from using a smaller pan to make a thicker, heartier cheesecake, but the advantage of a skinny cheesecake is better portion control!
250g cream cheese
1/4 cup Natvia Natural Sweetener (or about 1/2 cup sugar)
2 eggs, beaten
1 teaspoon vanilla extract
Lemon Sour Cream Glaze
3/4 cup sour cream
1 teaspoon Natvia Natural Sweetener (or about 2 teaspoons sugar)
1 teaspoon vanilla extract
Juice from 1/2 a lemon
Strawberries, sliced lengthwise
- Preheat oven to 180°C and generously grease a 7-inch springform cake pan.
- Microwave cream cheese for about 45 seconds to soften.
- Using a fork or a mixer, mix cream cheese and Natvia in a large bowl until well blended and smooth.
- In the same bowl, add the eggs and vanilla extract and beat until well blended and no lumps remain.
- Pour mixture into springform pan and tap pan lightly on kitchen bench to remove pockets of air.
- Bake for 30 minutes, remove and let cool for 15 minutes before starting on glaze.
- While cheesecake is cooling, mix vanilla extract, sour cream, Natvia and lemon juice in a small bowl until a smooth consistency is achieved.
- Spread this mixture evenly over the cheesecake.
- Gently place sliced strawberries on top of the lemon glaze, spacing them evenly apart, and bake the cheesecake for an additional 10 minutes.
- Cool at room temperature for 30 minutes, then refrigerate cake for at least 2 hours before serving.