Low-licious Cheesecake** Recipe
Low Carb, No Sugar Added and Gluten Free - Too Good to be True! (570 cal)
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Preheat and prepare pan
Preheat your oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper for easy release.
- 2
Mix crust ingredients
In a medium bowl, combine 2 cups almond flour, 3 tbsp granulated erythritol (or monk fruit), and 1/4 tsp sea salt. Whisk briefly to distribute the sweetener and salt.
- 3
- 4
Blind-bake the crust
Bake the crust for 10–12 minutes until it is lightly golden and fragrant. Remove from oven and set aside to cool slightly while you make the filling. Keep the oven at 325°F (160°C).
Filling
- 5
Soften and aerate cream cheese
Place 3 cups (about 24 oz) room-temperature cream cheese in a large mixing bowl. Beat on medium speed with a handheld mixer or in a stand mixer fitted with the paddle attachment until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
- 6
Add sweetener and salt
Add 0.75 cups powdered erythritol (use powdered to avoid grittiness) and 1/4 tsp sea salt to the cream cheese. Beat on low to combine, then increase speed to medium and beat until well incorporated and smooth, about 1–2 minutes.
- 7
Incorporate liquids and eggs
Add 1/2 cup sour cream, 1/3 cup heavy cream, 2 tsp vanilla extract, and 2 tbsp lemon juice. Mix on low until combined. Add the 3 large eggs one at a time, mixing on low speed after each addition until each egg is incorporated—do not overbeat. Finally, sprinkle in 1/8 tsp xanthan gum (if using) and mix just until smooth.
- 8
Assemble for baking
Pour the filling over the partially cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- 9
Prepare a water bath (optional but recommended)
Wrap the outside bottom of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water seepage. Place the wrapped pan in a large roasting pan. Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1–1.5 inches of water). A water bath reduces cracking and gives a silkier texture.
- 10
Bake
Place the roasting pan with the cheesecake in the preheated 325°F (160°C) oven. Bake 45–55 minutes, or until the edges are set and lightly puffed but the center still has a slight, gentle wobble (center will finish setting as it cools).
- 11
Cool slowly to minimize cracks
Turn the oven off and crack the oven door open (use a wooden spoon if needed) and let the cheesecake cool in the oven for 30 minutes. This slow cooling helps prevent cracks.
- 12
Finish cooling and chill
Carefully remove the springform pan from the water bath and remove the foil. Let the cheesecake cool completely on a wire rack to room temperature (~1 hour). Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set and chilled.
Topping
- 13
Prepare the sour cream topping
While the cake chills (or just before serving), stir together 1/2 cup sour cream, 1 tbsp powdered erythritol, and 1 tsp vanilla extract until smooth. Taste and adjust sweetener if desired.
- 14
Apply topping and optional fruit
When the cheesecake is fully chilled, run a thin knife around the edge and release the springform. Spread the sour cream topping evenly over the chilled cheesecake. If using fresh berries or a sugar-free berry compote, arrange or spoon them on top now. Return to the refrigerator for 15–30 minutes to set the topping.
- 15
Slice and serve
For clean slices, run a sharp knife under hot water, dry it, then slice the cheesecake, wiping the knife between cuts. Serve chilled. Leftovers keep covered in the refrigerator for up to 5 days.
