Keto Cheesecake

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Preheat oven to 325.

Bring a pot of water to a boil on the stove.

Butter the bottom and sides of a tall 6 inch round cake pan. Press a circle of parchment paper in the bottom. Line the sides with parchment paper that extends over the top. Spray with cooking spray. Set aside.

With handheld electric beaters, mix cream cheese, sour cream and monkfruit until smooth. Add eggs ,one at a time, mixing until blended. When everything is beaten and there are no lumps, pour into prepared cake pan.

Set 6 inch cake pan inside of 8 or 9 inch round cake pan. Pour hot water into the 9 inch cake pan until it comes halfway up the sides of the 6 inch pan.

Bake the cheesecake for 50-60 minutes until sides are set, but middle is still wobbly.

Turn off the oven. Crack the door, and let the cheesecake sit in the oven for another 30 minutes. After 30 minutes, take the cheesecake out of the oven and the water bath, and let sit on the counter for an hour.

Refrigerate overnight.

Slice into 5 wedges.

Can serve with a simple fruit sauce of frozen raspberries mixed with monkfruit and heated on the stove until boiling and thick. Cool sauce before topping cheesecake.