The key to achieving a perfect low-carb cheesecake lies in its texture. The filling should be rich and creamy, with just the right amount of sweetness to balance the tangy cream cheese. The gradual cooling process in the oven, followed by chilling in the refrigerator, helps to set the cheesecake without forming any cracks, ensuring a smooth, velvety finish that melts in your mouth with every bite. Whether you’re on a low-carb diet or simply want a guilt-free indulgence, this cheesecake is the ultimate dessert that doesn’t compromise on flavor or satisfaction.
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup melted butter
- ¼ cup erythritol or your preferred low-carb sweetener
- ½ teaspoon vanilla extract
For the Filling:
- 24 oz (three 8-oz packages) cream cheese, softened
- 1 cup erythritol or your preferred low-carb sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup sour cream
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or line it with parchment paper for easy removal.
- Make the Crust: In a medium bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Mix well until the ingredients form a moist, crumbly texture. Press the mixture evenly into the bottom of the prepared springform pan, creating a smooth, flat crust. Bake for about 10 minutes, or until the edges are lightly golden. Remove from the oven and allow it to cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and erythritol together until smooth and creamy. This step is crucial for achieving the perfect texture, so take your time to ensure the mixture is lump-free. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice, then fold in the sour cream until fully incorporated. The batter should be smooth and creamy.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. To remove any air bubbles, gently tap the pan on the countertop a few times. Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 50–60 minutes. The cheesecake is done when the edges are set, and the center still has a slight wobble.
- Cool and Chill: Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for about an hour. This gradual cooling process helps prevent cracks on the surface. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
- Serve and Enjoy: Carefully run a knife around the edge of the cheesecake to release it from the sides of the pan before removing the springform. Slice and serve chilled, either plain or with your favorite low-carb topping like fresh berries or a sugar-free chocolate drizzle.
