Sugar-Free Classic Cheesecake with Cherry Topping

Indulge in the creamy decadence of this **Sugar-Free Classic Cheesecake with Cherry Topping**, a guilt-free dessert that doesn’t compromise on flavor. Crafted with a buttery almond flour crust and a luscious cream cheese filling, this cheesecake is naturally sweetened with sugar substitutes, making it perfect for those seeking a low-carb or diabetic-friendly treat. The vibrant cherry topping, thickened to perfection with a touch of cornstarch and brightened by fresh lemon juice, adds a tangy-sweet contrast that elevates each bite. With a smooth, velvety texture and a hint of vanilla, this elegant dessert is easy to prepare yet stunning enough for any celebration. Serve it chilled for a refreshing and satisfying finale to your meal—pure indulgence, minus the sugar!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 12

Ingredients

• 200 grams almond flour
• 75 grams unsalted butter, melted
• 50 grams granulated sugar substitute (e.g., erythritol)
• 600 grams cream cheese, softened
• 100 grams granulated sugar substitute (e.g., erythritol)
• 1 teaspoon vanilla extract
• 3 large eggs
• 120 grams sour cream
• 250 grams fresh or frozen cherries, pitted
• 50 milliliters water
• 2 tablespoons granulated sugar substitute (e.g., erythritol)
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

In a mixing bowl, combine almond flour, 50 grams of granulated sugar substitute, and melted butter, mixing until it resembles wet sand.

Step 3

Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust.

Step 4

In a separate large bowl, beat the cream cheese with 100 grams of granulated sugar substitute until smooth and creamy.

Step 5

Add vanilla extract and mix well. Incorporate eggs one at a time, beating on low speed to avoid adding too much air to the mixture.

Step 6

Blend in the sour cream until the mixture is smooth.

Step 7

Pour the cheesecake batter onto the prepared crust, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 60-70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Step 9

Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.

Step 10

For the cherry topping, combine cherries, water, 2 tablespoons of granulated sugar substitute, and lemon juice in a saucepan over medium heat.

Step 11

In a small bowl, mix the cornstarch with a little water to form a slurry, then add it to the saucepan.

Step 12

Cook over medium heat, stirring occasionally, until the cherry mixture thickens slightly. Remove from heat and let cool to room temperature.

Step 13

Once the cheesecake is fully chilled, spread the cherry topping evenly over the surface of the cheesecake before serving.

Nutrition Facts

Serving size	(1641.6g)

Amount per serving	% Daily Value*
Calories	4447.9

Total Fat 410.8g	0%
Saturated Fat 192.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1446.0mg	0%
Sodium 2248.0mg	0%
Total Carbohydrate 305.5g	0%
Dietary Fiber 26.9g	0%
Total Sugars 69.7g
Protein 106.8g	0%

Vitamin D 120IU	0%
Calcium 1328.3mg	0%
Iron 13.2mg	0%
Potassium 1311.7mg	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: 69.2%

Protein: 8.0%

Carbs: 22.9%