Sugar-Free Cheesecake

Sugar-Free Cheesecake

Ingredients:

Crust (optional):

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp powdered erythritol (or any preferred sugar substitute)
• 1 tsp vanilla extract

Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup powdered erythritol (or your preferred sugar substitute)
• 3 large eggs
• 1 tbsp vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream
• 1 tbsp lemon juice (optional, for a tangier taste)

Instructions:

For the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix almond flour, melted butter, powdered erythritol, and vanilla extract until combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 8-10 minutes, or until the crust is lightly golden. Let it cool while preparing the filling.

For the Cheesecake Filling:

1. Lower the oven temperature to 325°F (160°C).
2. In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
3. Add the eggs one at a time, mixing after each addition.
4. Add the vanilla extract, sour cream, heavy cream, and lemon juice. Mix until all ingredients are well combined and the mixture is smooth.
5. Pour the cheesecake filling over the cooled crust (if you are using a crust) or directly into a greased springform pan if you’re skipping the crust.

Baking:

1. Place the springform pan in the middle of a larger baking dish. Fill the larger dish with hot water to create a water bath for the cheesecake. This helps prevent cracks.
2. Bake the cheesecake for 50-60 minutes, or until the edges are set, but the center is still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.

Cooling & Serving:

1. Remove the cheesecake from the oven and water bath. Let it cool at room temperature for about 1 hour.
2. Refrigerate for at least 4 hours or overnight before serving.

Enjoy your creamy, sugar-free cheesecake!