Low-Sugar Cheesecake Recipe

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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.