Page 23 - Healthy Living For A Healthy Life Recipes

5. Bake for 70-90 minutes, until the cheesecake is mostly set but still jiggles just a little
in the center when shaken. Remove from the oven, then carefully remove the

springform pan from the water bath. Let cool to the room temperature.

6. Run a sharp knife around the edges of the cake to loosen, then release the sides of
the pan. Refrigerate for at least 4 hours before serving.

Nutritional Information: Calories: 287 Fat: 24.7g Protein: 5.3g Carbs: 2.9g Fiber: 0

Erythritol: 20g

*Credit Recipe to Everyday Ketogenic Kitchen/Carolyn Ketchum