Sugar-Free Classic Baked Cheesecake

Indulge in the creamy decadence of this Sugar-Free Classic Baked Cheesecake, a guilt-free twist on the timeless dessert favorite. Featuring a buttery graham cracker crust and a velvety filling made with cream cheese, sour cream, and a hint of lemon juice, this cheesecake delivers all the rich, tangy flavor you love without the added sugar—thanks to a perfectly balanced granulated sugar substitute. With a simple preparation process and a cooling technique that ensures a smooth, crack-free finish, this recipe is perfect for both novice bakers and seasoned dessert enthusiasts. Ideal for special occasions or as an everyday treat, this low-carb cheesecake serves 12 and offers a luscious, naturally sweet dessert experience that pairs beautifully with fresh berries or a dollop of whipped cream.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar substitute
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 2 tablespoons lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease the bottom and sides of a 9-inch springform pan.

Step 2

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until all crumbs are evenly coated.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Step 5

Gradually add the granulated sugar substitute to the cream cheese, mixing well until fully incorporated.

Step 6

Mix in the vanilla extract and lemon juice.

Step 7

Add the eggs, one at a time, beating well after each addition and ensuring the mixture is smooth.

Step 8

Gently fold in the sour cream until just combined, avoiding over-mixing.

Step 9

Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 10

Place the pan in the preheated oven and bake for about 60 minutes or until the center is set and the edges are lightly golden.

Step 11

Turn off the oven and keep the oven door slightly open, allowing the cheesecake to cool gradually in the oven for about 1 hour.

Step 12

Remove the cheesecake from the oven and let it come to room temperature.

Step 13

Refrigerate the cheesecake for at least 4 hours or overnight to firm up before serving.

Step 14

Run a knife around the edge of the springform pan before releasing it to serve. Enjoy your sugar-free cheesecake!

Nutrition Facts

Serving size	(1592.9g)

Amount per serving	% Daily Value*
Calories	4724.3

Total Fat 412.5g	0%
Saturated Fat 243.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1684.6mg	0%
Sodium 3667.4mg	0%
Total Carbohydrate 397.5g	0%
Dietary Fiber 4.6g	0%
Total Sugars 85.6g
Protein 83.1g	0%

Vitamin D 123IU	0%
Calcium 1187.7mg	0%
Iron 11.4mg	0%
Potassium 1222.3mg	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: 65.9%

Protein: 5.9%

Carbs: 28.2%