4 INGREDIENT CHEESECAKE RECIPES

Steps:

• In a large bowl, add the cream cheese and butter. Using a hand blender, whisk until combined and no lumps remain.
•  Add the heavy cream and whisk until light and fluffy.
• Add the erythritol and vanilla extract, and whisk until combined.
• You can use this mixture for the fat bombs, or you can carry on to add more flavoring. For this recipe we decided to add 2 tbsp of blended strawberries and lemon zest. Fold in a manner to achieve ribbons.
• Freeze the mixture for 30 minutes to allow it to firm up.
• Once firm, use a cookie scooper to shape the fat bombs into balls. Place in a cupcake silicone mold, or a lined cupcake tin.
• Freeze for 1-2 hours to allow them to firm up properly.
• Enjoy them as is or dip it in chocolate or shredded coconut.
• Store in a ziploc bag in the freezer for up to 2 weeks. Take them out 10 minutes before eating to allow them to soften a little bit.

Steps:

• Preheat oven to 325°. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese until smooth, 1 minute. Add sweetened condensed milk and mix 1 minute. Add egg yolks and mix until fully combined, 2 minutes. In another large mixing bowl, beat egg whites until stiff peaks form, 5 to 6 minutes. Gently fold egg whites into the sweetened condensed milk mixture until fully combined. Tightly wrap an 8" or 9” springform pan with aluminum foil and spray insides with cooking spray. Transfer batter to pan, then place the pan in a large baking dish. Pour enough boiling water into the baking dish to reach 1/3 of the way up the outside of the cheesecake pan. Bake 50 minutes, then turn off heat and let cool in oven for 1 hour. Let cool completely until ready to serve. Dust with powdered sugar before serving, if desired.