Sugar-Free Classic Cheesecake with Cherry Topping
Indulge guilt-free with this Sugar-Free Classic Cheesecake with Cherry Topping, a decadent dessert that swaps traditional sugar for a granulated sugar substitute without compromising on flavor. Featuring a buttery almond flour crust and a creamy, tangy filling made with softened cream cheese, sour cream, and a hint of vanilla, this cheesecake offers a perfectly balanced sweetness and texture. The star of the show is its vibrant cherry topping, made from fresh or frozen cherries and thickened with a touch of cornstarch, creating a glossy finish that adds a burst of fruity goodness. Ideal for anyone seeking to reduce sugar intake, this low-carb treat is both elegant and customizable, perfect for special occasions or everyday indulgence. Ready in just over two hours, this dessert is certain to impress, whether you're catering to keto enthusiasts, diabetics, or simply dessert lovers looking for a healthier option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams almond flour
- 75 grams unsalted butter, melted
- 50 grams granulated sugar substitute (e.g., erythritol)
- 600 grams cream cheese, softened
- 100 grams granulated sugar substitute (e.g., erythritol)
- 1 teaspoon vanilla extract
- 3 large eggs
- 120 grams sour cream
- 250 grams fresh or frozen cherries, pitted
- 50 milliliters water
- 2 tablespoons granulated sugar substitute (e.g., erythritol)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
Preheat your oven to 160°C (320°F).
In a mixing bowl, combine almond flour, 50 grams of granulated sugar substitute, and melted butter, mixing until it resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust.
In a separate large bowl, beat the cream cheese with 100 grams of granulated sugar substitute until smooth and creamy.
Add vanilla extract and mix well. Incorporate eggs one at a time, beating on low speed to avoid adding too much air to the mixture.
Blend in the sour cream until the mixture is smooth.
Pour the cheesecake batter onto the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
For the cherry topping, combine cherries, water, 2 tablespoons of granulated sugar substitute, and lemon juice in a saucepan over medium heat.
In a small bowl, mix the cornstarch with a little water to form a slurry, then add it to the saucepan.
Cook over medium heat, stirring occasionally, until the cherry mixture thickens slightly. Remove from heat and let cool to room temperature.
Once the cheesecake is fully chilled, spread the cherry topping evenly over the surface of the cheesecake before serving.
Nutrition Facts
Calories |
4448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.8 g | 527% | |
| Saturated Fat | 192.5 g | 962% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1446 mg | 482% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 305.5 g | 111% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 69.7 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1328 mg | 102% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1312 mg | 28% | |
*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.
