Step 1

Preheat oven to 325 degrees F (Do not use convection oven, the air causes cracks in the cheesecake). Place a piece of parchment on the bottom of a 5 inch springform pan (OR I used a 4 inch springform pan and a 4½ inch springform pan to make a mini tower). Spray with avocado oil spray. Set aside.

Step 2

Place the cream cheese into a large bowl. Add the sweeteners, egg, vanilla, lemon juice and salt. Use a hand mixer to beat until very smooth. Taste and adjust sweetness to your liking (some of the natural sweeteners cook off so it will be less sweet after baking).

Step 3

Pour the mixture into the prepared baking pans. Place onto a rimmed baking sheet and place into the oven for 25-30 minutes or until cooked through and a toothpick entered into the center comes out clean.

Step 4

NOTE: If using a 4 inch and 4½ inch springform pan, cook the 4 inch for 18 minutes and the 4½ inch for 20 minutes. Check with a toothpick and add more time if needed.

Step 5

Once the cheesecake is done cooking, remove from the oven and cool completely. After it is cool, use a sharp knife to rim the outside of the cheesecake. Open the springform pan and place onto a platter.

Step 6

Decorate the cheesecake with strawberries or whatever you prefer!