Emulsifier Free Sugar Free Cheesecake
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Learn more āIngredients
10 servings
For the crust
- 2 cups almond flour
- 3 tbsp granulated sugar substitute (such as erythritol or monk fruit sweetener)
- Ā¼ tsp salt
- 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 325Ā°F (165Ā°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 10ā12 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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