Description
A deliciously creamy sugar-free cheesecake made with erythritol, perfect for low-sugar or keto diets.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
For a smoother texture, ensure that the cream cheese is at room temperature before mixing. You can experiment with flavors by adding cocoa powder or fruit purees.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg