Low Sodium Sugar Free Cheesecake

Total time5 hr 30 min

Prep time25 min

Cook time1 hr 5 min

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Ingredients

10 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
3 tbsp granulated sugar substitute (such as erythritol or monk fruit sweetener)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
5 tbsp unsalted butter, melted

For the filling

32 oz cream cheese, at room temperature
1 cup granulated sugar substitute (such as erythritol or monk fruit sweetener)
1 cup sour cream, at room temperature
3 large eggs, at room temperature
2 tsp vanilla extract
1 tbsp lemon juice

For serving

fresh berries, for serving (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and sides completely to prevent water from seeping in during the water bath.
2
In a medium bowl, stir together the almond flour, 3 tbsp granulated sugar substitute, and salt until combined. Add the melted butter and mix until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10–12 minutes, until the crust is lightly golden at the edges and set in the center. Remove and let cool while you prepare the filling.

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