Sugar-Free Classic Cheesecake
Indulge guilt-free with this Sugar-Free Classic Cheesecake, a luscious dessert that's big on creamy, tangy flavors without the added sugar. Featuring a buttery almond flour crust and a velvety filling made with full-fat cream cheese, sour cream, and a touch of vanilla and lemon juice, this low-carb masterpiece is sweetened exclusively with granulated erythritol, making it perfect for keto and sugar-conscious diets. With 20 minutes of prep and simple baking techniques, this cheesecake is as easy to make as it is delightful to serve. Whether paired with fresh berries or enjoyed solo, it’s a dessert that satisfies your sweet tooth while staying light and wholesome. Perfect for dinner parties or a treat-yourself moment!
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Recipe Information
Ingredients
- 200 grams almond flour
- 85 grams unsalted butter, melted
- 20 grams granulated erythritol
- 450 grams full-fat cream cheese, softened
- 150 grams granulated erythritol
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 120 ml sour cream
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan with butter or non-stick spray.
In a mixing bowl, combine the almond flour, melted butter, and 20 grams of granulated erythritol. Mix until you have a crumbly texture.
Press the crust mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or flat-bottomed glass to compact it.
Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the 150 grams of granulated erythritol to the cream cheese and beat until well combined.
Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and lemon juice, mixing until smooth.
Fold in the sour cream with a spatula, being careful not to overmix.
Pour the filling over the prepared crust, spreading it evenly with a spatula.
Gently tap the pan on the counter a few times to release any air bubbles in the filling.
Bake the cheesecake for 45-50 minutes. The center should be set but still slightly jiggly.
Once done, turn off the oven and let the cheesecake cool inside the oven with the door ajar for about an hour.
After removing the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Before serving, remove the cheesecake from the springform pan and enjoy a slice of this sugar-free delight.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.8 g | 468% | |
| Saturated Fat | 167.9 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 35.4 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1062 mg | 82% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 750 mg | 16% | |
*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.
