Sugar-Free Classic Baked Cheesecake
Indulge guilt-free with this Sugar-Free Classic Baked Cheesecake, a smooth and creamy dessert that’s perfect for satisfying sweet cravings without added sugar. Crafted with a buttery graham cracker crust and a luscious filling of softened cream cheese, granulated sugar substitute, vanilla extract, and a hint of zesty lemon juice, this cheesecake balances rich flavors with a light, airy texture. The decadent combination of sour cream and whipped eggs ensures the perfect consistency, while baking creates a beautifully golden finish. Ideal for low-sugar diets or anyone seeking a healthier dessert option, this cheesecake is guaranteed to impress at any gathering. Prep-friendly and delightful, it's ready to serve after chilling, making it a crowd-pleasing treat for all occasions.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar substitute
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 325°F (163°C) and grease the bottom and sides of a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until all crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar substitute to the cream cheese, mixing well until fully incorporated.
Mix in the vanilla extract and lemon juice.
Add the eggs, one at a time, beating well after each addition and ensuring the mixture is smooth.
Gently fold in the sour cream until just combined, avoiding over-mixing.
Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for about 60 minutes or until the center is set and the edges are lightly golden.
Turn off the oven and keep the oven door slightly open, allowing the cheesecake to cool gradually in the oven for about 1 hour.
Remove the cheesecake from the oven and let it come to room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to firm up before serving.
Run a knife around the edge of the springform pan before releasing it to serve. Enjoy your sugar-free cheesecake!
Nutrition Facts
Calories |
4724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.5 g | 529% | |
| Saturated Fat | 243.9 g | 1220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 397.5 g | 145% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 85.6 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1188 mg | 91% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1222 mg | 26% | |
*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.
