Sugar-Free Basque Cheesecake
Indulge guilt-free with this decadent Sugar-Free Basque Cheesecake, a velvety, caramelized dessert that's as irresistible as it is wholesome. This recipe swaps traditional sugar for powdered erythritol, making it a diabetic-friendly and low-carb delight, while rich cream cheese, heavy cream, and a hint of vanilla create a creamy, melt-in-your-mouth texture. A touch of fine almond flour adds subtle nuttiness and structure, making this cheesecake gluten-free as well. Baked with a signature burnished top and slightly jiggly center, this oven-to-table showstopper requires just 15 minutes of prep before baking to perfection. Chill it overnight for the ultimate indulgence and serve up slices of sugar-free bliss that everyone will love. Perfect for keto dieters, dessert enthusiasts, and anyone seeking a healthier sweet treat!
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Recipe Information
Ingredients
- 600 grams cream cheese
- 150 grams powdered erythritol
- 4 large eggs
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- 25 grams fine almond flour
Instructions
Preheat your oven to 220°C (430°F) and line a 9-inch (23 cm) springform pan with parchment paper, leaving an overhang to easily remove the cheesecake later.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add the powdered erythritol to the cream cheese, continuing to beat until well combined and smooth.
Add the eggs one at a time, ensuring each egg is thoroughly mixed in before adding the next. Scrape down the sides of the bowl as needed.
Pour in the heavy cream and vanilla extract. Mix on low speed until fully incorporated and the batter is smooth.
Sift the almond flour into the batter and fold it gently with a spatula until well mixed.
Pour the batter into the prepared springform pan and use a spatula to spread it evenly.
Bake in the preheated oven for 50 minutes or until the top is deeply browned and the center is still slightly jiggly when shaken.
Remove from the oven and allow the cheesecake to cool in the pan for at least 30 minutes. Then, carefully remove it using the parchment paper overhang.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Slice and enjoy your delicious, sugar-free Basque Cheesecake!
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.2 g | 412% | |
| Saturated Fat | 178.3 g | 892% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 2251 mg | 98% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 24.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 748 mg | 58% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1256 mg | 27% | |
*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.
