Low Sodium Classic Cheesecake

Indulge in the rich and creamy decadence of our Low Sodium Classic Cheesecake, a health-conscious twist on the timeless dessert. This recipe features a buttery crust made from sodium-free graham crackers and unsalted butter, paired with a velvety cream cheese filling that’s perfectly sweetened and enhanced with a hint of vanilla. With just the right balance of tangy sour cream and a smooth, airy texture, this cheesecake achieves indulgence without the extra sodium. Perfect for those watching their salt intake, it’s easy to prepare in under 90 minutes (plus chilling time) and serves as an irresistible centerpiece for any gathering. Slice into this low sodium treat to satisfy your sweet tooth guilt-free!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 12

Ingredients

• 4 tablespoons unsalted butter
• 1.5 cups crushed sodium-free graham crackers
• 2 tablespoons granulated sugar
• 32 ounces cream cheese
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 eggs

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, mix together the crushed sodium-free graham crackers and 2 tablespoons of granulated sugar.

Step 3

Melt the unsalted butter and pour it over the graham cracker mixture, stirring until evenly combined.

Step 4

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

Step 5

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.

Step 6

Add 1 cup of granulated sugar to the cream cheese and continue to beat until combined.

Step 7

Mix in the sour cream and vanilla extract until smooth.

Step 8

Add the eggs, one at a time, mixing on low speed after each addition just until blended.

Step 9

Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.

Step 10

Place the pan on a baking sheet to catch any leaks and bake in the preheated oven for about 50-55 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 11

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.

Step 12

Remove the cheesecake from the oven and let it cool completely at room temperature.

Step 13

Refrigerate the cheesecake for at least 4 hours, or overnight to fully set.

Step 14

Before serving, run a knife around the edge of the pan to loosen the cheesecake and remove the springform ring.

Step 15

Slice and enjoy your delicious low sodium classic cheesecake!

Nutrition Facts

Serving size	(1802.4g)

Amount per serving	% Daily Value*
Calories	5920.3

Total Fat 440.1g	0%
Saturated Fat 251.1g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1899.3mg	0%
Sodium 3295.1mg	0%
Total Carbohydrate 436.4g	0%
Dietary Fiber 6.0g	0%
Total Sugars 323.7g
Protein 101.0g	0%

Vitamin D 164IU	0%
Calcium 1370.5mg	0%
Iron 7.5mg	0%
Potassium 1674.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 6.6%

Carbs: 28.6%