Low Sodium Classic Cheesecake
Indulge in the creamy, decadent goodness of a Low Sodium Classic Cheesecake, a perfect dessert for those mindful of their sodium intake without compromising on flavor. This recipe features a buttery, sodium-free graham cracker crust that provides the ideal base for the smooth, velvety filling made with rich cream cheese, tangy sour cream, and a hint of warm vanilla. With just 30 minutes of prep time, this cheesecake bakes to perfection, boasting a slightly jiggly center and a beautifully set edge. Designed for 12 servings, it’s an excellent choice for gatherings or a luscious treat to savor throughout the week. Refrigerate overnight to let the flavors fully develop, and enjoy a slice of this low-sodium delight that proves indulgence can be heart-healthy! Keywords: low sodium cheesecake, classic cheesecake recipe, creamy dessert, heart-healthy desserts, easy cheesecake recipe.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1.5 cups crushed sodium-free graham crackers
- 2 tablespoons granulated sugar
- 32 ounces cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 eggs
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the crushed sodium-free graham crackers and 2 tablespoons of granulated sugar.
Melt the unsalted butter and pour it over the graham cracker mixture, stirring until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
Add 1 cup of granulated sugar to the cream cheese and continue to beat until combined.
Mix in the sour cream and vanilla extract until smooth.
Add the eggs, one at a time, mixing on low speed after each addition just until blended.
Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
Place the pan on a baking sheet to catch any leaks and bake in the preheated oven for about 50-55 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight to fully set.
Before serving, run a knife around the edge of the pan to loosen the cheesecake and remove the springform ring.
Slice and enjoy your delicious low sodium classic cheesecake!
Nutrition Facts
Calories |
5920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.1 g | 564% | |
| Saturated Fat | 251.1 g | 1256% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1899 mg | 633% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 436.4 g | 159% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 323.7 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1370 mg | 105% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
