Instructions

• Remove 3 (8-oz.) packages cream cheese from the refrigerator and let them come to room temperature for at least 1 hour.
• Preheat the oven to 350°F (175°C).
• Place the room-temperature cream cheese in a large bowl. Using a hand mixer on low speed, beat the cream cheese until smooth and free of lumps.
• Add 4 large eggs one at a time, mixing on low–medium speed and scraping the bowl as needed. Mix each egg in until fully incorporated before adding the next.
• Add 3/4 cup sour cream, 1/2 cup + 2 tablespoons granulated Monkfruit Sweetener, and 2 tablespoons fresh-squeezed lemon juice. Mix just until the batter is smooth and homogenous.
• Spray a 9-inch springform pan or a 9-inch square glass casserole dish with non-stick spray. Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for about 45 minutes, or until the edges are set and the center is just barely firm when gently pressed (the center may still jiggle slightly).
• Remove the cheesecake from the oven and let it cool on the counter for about 30 minutes.
• Cover the cooled cheesecake with plastic wrap and chill in the refrigerator for several hours (until well chilled and fully set).
• Before serving, spoon no-sugar-added cherry pie filling from the 20-oz. can or fresh berries over the chilled cheesecake.