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Recipe from Simpler Savory

The recipe

Sugar Free Cheesecake

Prep
25 min
Cook
65 min
Total
90 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
360

2× the original author values. Recipe yield: 12 servings.

calories
720

3× the original author values. Recipe yield: 12 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups almond flour — finely ground
  • 5 tablespoons unsalted butter — melted
  • 3 tablespoons granulated sugar-free sweetener — allulose/erythritol blend
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 parchment round — to line pan base
  • 32 ounces cream cheese — full-fat, room temperature
  • 1 cup granulated sugar-free sweetener — allulose/erythritol blend, measures 1:1 with sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup sour cream — room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest — finely grated
  • 1 teaspoon lemon juice — fresh
  • 4 large eggs — room temperature
  • 2 sheets heavy-duty aluminum foil — to wrap pan
  • 1 hot water — for roasting pan, to come halfway up sides
  • 2 cups mixed berries — strawberries, raspberries, blackberries
  • 1/2 cup sugar-free berry compote or chocolate drizzle — optional garnish

Instructions

  1. Set cream cheese, sour cream, and eggs on the counter for 30 minutes so they lose their chill and mix smoothly.
  2. Heat oven to 325°F (163°C). Line the base of a 9-inch springform pan with parchment and lightly grease the sides; wrap the outside with a double layer of heavy-duty foil.
  3. In a bowl, combine almond flour, sweetener, cinnamon, and salt; stir in melted butter until it resembles damp sand and holds when pressed.
  4. Press mixture firmly into the pan and about 1 inch up the sides. Bake 8–10 minutes until just turning golden at the edges; cool while you make the filling.
  5. On medium-low, beat cream cheese until completely smooth and satiny, avoiding whipping in excess air.
  6. Sprinkle in sweetener and salt; beat on low until creamy and glossy, scraping the bowl as needed.
  7. Mix in sour cream, vanilla, lemon zest, and lemon juice just until combined and smooth.
  8. Beat in eggs one at a time on low speed, mixing only until each disappears. Tap the bowl on the counter to release bubbles.
  9. Pour the batter over the cooled crust; smooth the top if needed.
  10. Place the pan in a large roasting pan and pour hot water in to reach halfway up the sides for gentle, even baking.
  11. Bake 55–70 minutes until edges look set and matte but the center wobbles like soft jelly when nudged.
  12. Turn off oven, crack the door with a wooden spoon, and let cheesecake rest inside 45 minutes.
  13. Transfer to a rack; run a thin knife around the edge to release and cool to room temperature.
  14. Refrigerate at least 6 hours, preferably overnight, until cold and sliceable.
  15. For neat slices, dip a sharp knife in hot water, wipe dry, slice, and repeat between cuts.
  16. Serve plain or top with fresh berries, sugar-free compote, or a light chocolate drizzle.

Notes

Refrigerate, covered, for up to 5 days. Keep on the springform base, tented to prevent odors. For longer storage, freeze individual slices tightly wrapped in plastic and then foil for up to 2 months. Thaw in the fridge overnight or at room temperature 30–45 minutes before serving. Cheesecake is best served chilled; warm your knife for clean cuts.

Source: https://simplersavory.com/sugar-free-cheesecake/