Sugar Free New York Style Cheesecake Stevia
Indulge in the creamy decadence of this Sugar Free New York Style Cheesecake, sweetened naturally with stevia for a guilt-free dessert that's as rich and satisfying as the original. Crafted with a buttery almond flour crust and a luscious cream cheese filling, this cheesecake achieves the perfect balance of flavor and texture without refined sugar. A hint of lemon juice and vanilla extract enhance its classic taste, while a gentle water bath prevents cracks and ensures impeccable results every time. With just 20 minutes of prep and no compromise on sweetness or flavor, this low-carb, keto-friendly cheesecake is the ultimate treat for health-conscious dessert lovers. Perfect for special occasions or everyday indulgence, it's a creamy masterpiece that proves sugar-free can still be sensational.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Stevia powder
- 32 ounces Cream cheese, softened
- 2 teaspoons Vanilla extract
- 3 tablespoons Stevia powder
- 4 large Eggs
- 1 cup Sour cream
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent water from entering.
In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of stevia powder until the mixture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3 tablespoons of stevia powder using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add vanilla extract, sour cream, and lemon juice to the cream cheese mixture, and beat until well combined and smooth.
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing the batter to prevent cracking during baking.
Pour the cheesecake batter into the prepared pan over the cooled crust, spreading it out evenly.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 75-85 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the springform pan from the water bath and let the cheesecake cool completely at room temperature before refrigerating it for at least 4 hours or overnight.
Before serving, run a knife around the edges of the cheesecake and carefully release the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
4462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.6 g | 558% | |
| Saturated Fat | 225.5 g | 1128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 38.6 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1229 mg | 95% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 937 mg | 20% | |
*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.
