Sugar-Free Classic New York Cheesecake
Indulge guilt-free with this Sugar-Free Classic New York Cheesecake, a creamy, velvety dessert that’s perfect for those watching their sugar intake. Featuring a buttery almond flour crust and a luscious filling made with cream cheese, a stevia or erythritol blend, and a touch of lemon zest, this low-carb cheesecake delivers all the iconic richness of the classic treat without the added sugar. Baked to perfection in a water bath for a smooth, crack-free finish, it’s the ultimate dessert for special occasions or healthy indulgence. With its easy-to-follow steps and elegant presentation, this cheesecake is sure to impress your family and friends while staying friendly to keto and low-sugar diets. Treat yourself to a slice of sugar-free decadence!
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Ingredients
- 150 grams almond flour
- 80 grams unsalted butter, melted
- 45 grams granulated sugar substitute (stevia or erythritol blend)
- 900 grams cream cheese, softened
- 150 grams granulated sugar substitute (stevia or erythritol blend)
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 240 grams sour cream
- 1 teaspoon lemon zest
- 1 pinch salt
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
Begin by making the crust: In a medium bowl, combine the almond flour, melted butter, and 45 grams of the sugar substitute. Mix until the mixture resembles wet sand.
Step 3
Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon or the bottom of a glass to pack it firmly.
Step 4
Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool slightly.
Step 5
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 6
Add in 150 grams of the sugar substitute and continue to beat until thoroughly combined.
Step 7
Mix in the vanilla extract and salt.
Step 8
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Step 9
Gently fold in the sour cream and lemon zest until just combined, being careful not to overmix.
Step 10
Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
Step 11
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, then place the pan in a larger baking dish or roasting pan.
Step 12
Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Step 13
Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center has a slight wobble.
Step 14
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks.
Step 15
Remove cheesecake from the oven, take it out of the water bath, and let it cool to room temperature on a wire rack.
Step 16
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Step 17
To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
Nutrition Facts
| Serving size | (1776.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5400.6 |
| Total Fat 523.0g | 0% |
| Saturated Fat 274.0g | 0% |
| Cholesterol 2035.1mg | 0% |
| Sodium 3512.4mg | 0% |
| Total Carbohydrate 300.4g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 53.7g | |
| Protein 122.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1674.5mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1203.2mg | 0% |
Source of Calories