Sugar-Free Classic New York Cheesecake
Indulge in the rich, creamy delight of this Sugar-Free Classic New York Cheesecake, a guilt-free twist on the timeless dessert favorite. Perfect for low-carb and sugar-conscious lifestyles, this recipe features a buttery almond flour crust and a velvety filling sweetened with a stevia or erythritol blend. Enhanced with a touch of zesty lemon and pure vanilla, each bite is bursting with classic flavors while keeping the sugar at bay. Baked gently in a water bath for that signature creamy texture and crack-free top, this cheesecake is a show-stopping dessert for any occasion. With a prep time of just 30 minutes and a luxurious overnight chill in the fridge, it’s an effortlessly elegant treat your whole family will love. Whether you're indulging after dinner or celebrating a special day, this sugar-free cheesecake is sure to impress.
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Recipe Information
Ingredients
- 150 grams almond flour
- 80 grams unsalted butter, melted
- 45 grams granulated sugar substitute (stevia or erythritol blend)
- 900 grams cream cheese, softened
- 150 grams granulated sugar substitute (stevia or erythritol blend)
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 240 grams sour cream
- 1 teaspoon lemon zest
- 1 pinch salt
Instructions
Preheat your oven to 325°F (163°C).
Begin by making the crust: In a medium bowl, combine the almond flour, melted butter, and 45 grams of the sugar substitute. Mix until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon or the bottom of a glass to pack it firmly.
Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add in 150 grams of the sugar substitute and continue to beat until thoroughly combined.
Mix in the vanilla extract and salt.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Gently fold in the sour cream and lemon zest until just combined, being careful not to overmix.
Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, then place the pan in a larger baking dish or roasting pan.
Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks.
Remove cheesecake from the oven, take it out of the water bath, and let it cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
Nutrition Facts
Calories |
5401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.0 g | 671% | |
| Saturated Fat | 274.0 g | 1370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2035 mg | 678% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 53.7 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1674 mg | 129% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1203 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.
