Cheesecake Queen - With an Update

It's my thing now, man.  High protein, 0 sugar, low carbs. Oh yell yeah.

So I made one tonight based on the recipe I posted a few days ago with a few exceptions:

No HWC--instead I used 8 ounces of sour cream, full fat.

I put all the vanilla, 2 tbsp, right into the cream cheese mixture after I had beaten it.

1 1/2 tbsp of lemon juice

I mixed after each addition and added the cup of Stevia in by 1/3rds, mixed, then added the next third and so on.

The result?

A much thicker texture, creamier and more flavorful. This might be it.

Also, based on a request by my hubs, I baked the crust (1 cup graham cracker crumbs, 4 tbsp butter melted, 1 tsp stevia) at 400F for about 20 minutes. It came out very dark but it smells fab. After it cooled I put the cream cheese mixture onto it and popped it in the fridge. I haven't had any yet, but I'll let you know. The beaters were mighty good, I'm here to tell you. :D

***

Okay, clearly finding the prefect cheesecake is a journey.

The above turned out great in taste, but the texture is very gluey. Like what you'd imagine beaten cream cheese would look and feel like.

I did like the crunchy crust, however. That can stay.

So I think I'm looking at baking a cheesecake instead of going the no-bake route. This basically means eggs and time in an oven. At my in-laws, I do have access to an oven. If we end up staying at the weekly motel longterm (and would I? With cats? Not fair to them, me thinks.). I would not have oven access.

I guess I'll keep experimenting until I find one I like. I'm not the best recipe-creator. I can modify an existing recipe, but macing one up out of whole cloth? Not so good at.:-)

Onward.