Sugar-Free Cheesecake

What to Put on the Table With Sugar-Free Cheesecake

• A few fresh raspberries
• A spoonful of unsweetened whipped cream
• Strong black coffee

How to Cook Sugar-Free Cheesecake

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1. Heat the oven to 160°C / 320°F (140°C / 285°F fan). Grease a 20 cm springform tin and line the base with baking parchment.

   Mark done

2. Mix the almond flour, melted butter, 2 tablespoons of sweetener and the salt in a bowl until it clumps. Press it firmly over the base of the tin and bake for 10 minutes, then leave it to cool while you make the filling.

   Mark done Start 10 min timer

3. Beat the cream cheese and the 150 g of sweetener with an electric whisk on low speed until completely smooth. Beat in the sour cream, lemon juice, zest and vanilla. Add the eggs one at a time, mixing only until each disappears.

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4. Pour the filling over the crust and bake for 45 minutes, until the edges are set and the middle wobbles slightly like jelly when the tin is nudged.

   Mark done Start 45 min timer

5. Switch off the oven, open the door a hand-width and leave the cheesecake inside for 1 hour. Take it out, loosen the edge with a knife, and refrigerate for at least 6 hours before removing the ring and slicing.

   Mark done Start 1 hr timer

A Few Notes

Soften the cream cheese completely before you start; cold cheese leaves lumps that never beat out.

If the top starts to brown early, cover it loosely with foil for the last 10 minutes.

Clean the knife under hot water between slices for neat edges.

Check the sweetener label if you need a blend without added dextrose or maltodextrin, since some brands add them.

Leftovers

Keeps in the fridge, covered, for up to 5 days. Freezes in slices for up to 2 months; thaw in the fridge overnight.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.