Break your pie crust by hand and push into a non-stick loose-bottom cake pan. Using your fingers, make sure that the crust is spread evenly.
For the cheesecake
In a large bowl, add your softened 3 packs of cream cheese. Using a hand mixer, whip your cheese until you completely get rid of all lumps. Add vanilla extract, milk and sweetener of choice. Mix again until fully incorporated.
Add your eggs, one at a time and mix until you get a loose and silky mixture. Carefully, pour your mixture onto a loose-bottom 8" cake pan. Bake your cheesecake on 300F for 45 to 60 minutes or until golden brown. Your cheesecake should be completely set but the centre should be a little jiggly. Baking time will vary from one oven to the other, so keep an eye on your cheesecake to avoid over cooking it.
Let your cheesecake chill for 12 hours or overnight before serving.
In a nonstick sauce pan, cook your strawberries and stevia until you get a thick consistency (jam like). This should take 5-8 minutes. Set it aside and let it completely cool down.
Serve your cheesecake topped with some jam. Enjoy!
PIE CRUST RECIPE LINKPlease note that if you choose to cook with a different sweetener (different than Truvia), you're going to have to adjust your dosage (add more, or less). Not all sweeteners are created equal, so make sure that you taste your cheesecake before adding the eggs, to ensure that it's suitable to your taste.Here are some other sweeteners you can use:
Regarding baking time. Baking time may differ from one person to the other, the thing you need to keep in mind is, your cheesecake has to be perfectly golden brown and the centre, and only the centre has to be slightly jiggly. So after 45 minutes of baking, check on it to make sure that it does not overcook.Affiliate disclaimer: Broke Foodies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com