Cheesecake is a classic dessert loved for its rich, creamy texture and delightful flavor. This low-sugar version allows you to enjoy all the decadence without the extra sugar. Made with a simple almond flour crust and a creamy filling sweetened with a sugar substitute, this cheesecake is both delicious and suitable for those watching their sugar intake.
Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons granulated erythritol or another sugar substitute
- 1 teaspoon vanilla extract
For the Filling:
- 24 ounces cream cheese, softened
- ¾ cup granulated erythritol or another sugar substitute
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium mixing bowl, combine the almond flour, melted butter, granulated erythritol, and vanilla extract. Mix until the ingredients are well combined and the mixture has a crumbly texture.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust in the preheated oven for 10 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly.
2. Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated erythritol, continuing to beat until well combined.
- Add the vanilla extract and beat until incorporated.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, and cornstarch until the filling is smooth and well combined.
3. Assemble and Bake the Cheesecake:
- Pour the filling into the pre-baked crust, spreading it out evenly.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature.
4. Chill the Cheesecake:
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
5. Serve:
- Before serving, run a knife around the edge of the cheesecake to loosen it from the springform pan, then carefully remove the outer ring.
- Slice the cheesecake and serve it plain, or with your favorite low-sugar toppings such as fresh berries or a sugar-free fruit compote.
Enjoy your low-sugar cheesecake! This creamy, indulgent dessert is perfect for those looking to reduce their sugar intake while still satisfying their sweet tooth.
