Why Make This Recipe

If you love cheesecake but want to cut out sugar, this Sugar Free Cheesecake is perfect for you! It offers all the creamy goodness without the extra calories from sugar. Using sugar substitutes like erythritol, you can enjoy a delicious dessert that fits into a low-sugar or keto diet. Plus, making your cheesecake at home allows you to control the ingredients and tailor it to your taste!

How to Make Sugar Free Cheesecake

Ingredients:

2 cups cream cheese (softened)
1 cup sour cream
1/2 cup granulated erythritol or any sugar substitute
1 teaspoon vanilla extract
3 large eggs
1 tablespoon lemon juice
1/2 teaspoon almond extract (optional)
1 tablespoon cornstarch (optional, for firmness)

Directions:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese until smooth.
Add the erythritol, sour cream, and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition.
Stir in the lemon juice and almond extract. If using cornstarch, add it now.
Pour the batter into the prepared pan and smooth the top.
Bake for about 60-70 minutes or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for about 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours before serving.

How to Serve Sugar Free Cheesecake

This cheesecake is delicious on its own, but you can also dress it up for special occasions. Serve it with fresh berries, a drizzle of sugar-free chocolate sauce, or a dollop of whipped cream. Each option adds a lovely touch that makes this cheesecake a real treat!

How to Store Sugar Free Cheesecake

To store your Sugar Free Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 5 days. You can also freeze slices for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Sugar Free Cheesecake

For a smoother texture, ensure that the cream cheese is at room temperature before mixing.
You can experiment with different flavors by adding cocoa powder or fruit purees to the batter.
If you prefer a firmer cheesecake, adding cornstarch is a great option.

Variation

Try adding different extracts like coconut or peppermint for a unique flavor. You can also make a crust using almond flour or crushed sugar-free cookies to give your cheesecake a traditional feel.

FAQs

1. Can I use other sugar substitutes?
Yes, you can use any sugar substitutes that you like, such as stevia or monk fruit. Just check the conversion ratio to ensure the sweetness is balanced.

2. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular pie dish or baking pan, but be prepared to serve the cheesecake directly from the dish.

3. How can I tell if the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up more once cooled in the refrigerator.