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Sugar Free Cheesecake First Image

Creamy Cheesecake

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  • Author: Chef Tasty
  • Total Time: 8 hours
  • Yield: 8 servings 1x
  • Diet: Gluten-Free

Description

This creamy cheesecake features a delightful almond flour crust and a rich filling made with cream cheese, sweetener, and a hint of lemon.

Ingredients

Scale
  • 4 tablespoons unsalted butter (melted)
  • 2 cups blanched almond flour
  • 2 tablespoons sweetener
  • 16 oz cream cheese (Bring to room temperature)
  • 1/2 cup sweetener
  • 2 teaspoons vanilla extract
  • 2 eggs (Bring to room temperature)
  • 2 tablespoons fresh lemon (juice of)
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sweetener

Instructions

  1. Bring the eggs and cream cheese to room temperature before use. I set my cream cheese and eggs out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.
  2. Preheat oven to 350 degrees.
  3. Grease a 7-inch or 9-inch springform pan with butter. 9 inch is most common. I have also used 7-inch for this recipe.
  4. Combine the melted butter, almond flour, and sweetener in a medium bowl. Stir until mixed. The mixture will be very dry. This is ok. Taste the crust to determine if it is sweet enough for your liking. Add additional sweetener if needed.
  5. Add the crust to a 7-inch or 9-inch springform pan making sure to work the crust up along the sides. Use your fingers to flatten the crust.
  6. Bake the crust for 5 minutes. Remove the pan from the oven.
  7. Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer. The cream cheese will likely stick to the blender blades. Scoop it out with a silicone spoon.
  8. Add the sweetener and then beat for 15 seconds on Low.
  9. Add one egg. Beat for 15 seconds on Low. Add the second egg. Beat for 15 seconds on Low.
  10. Add the lemon juice and vanilla extract. Beat for 15 seconds on Low.
  11. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Air bubbles will lead to cracks in the cake. Smooth the batter throughout and along the edges of the pan with a spoon.
  12. Bake the cheesecake for 30-35 minutes. Check in on the cheesecake. The center should be jiggly and wobbly. You don’t want the top to brown. Use your judgment for how much time is necessary.
  13. Remove the cheesecake from the oven and set it out on a counter until it reaches room temperature. About 20 minutes.
  14. Once cool, place in the refrigerator overnight (minimum of 5 hours).
  15. Remove the cake from the fridge. Loosen the edges of the cheesecake with a butter knife. Push up on the bottom of the pan to remove.
  16. Slice the cheesecake. Wipe your cake cutter off with a paper towel between each cut.
  17. Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.

Notes

  • Make sure all ingredients are at room temperature for best blending results.
  • Do not overbake the cheesecake to prevent browning of the top.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 85mg

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Find it online: https://mealshoney.com/sugar-free-cheesecake/