Name: Low-Sugar Cheesecake
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT6H0M0.000S
Yield: 12 servings
Ingredients: Nonstick cooking spray; 3/4 cup finely ground almonds or almond flour; 1/2 cup finely shredded unsweetened coconut or coconut flour; 1/4 cup shredded unsweetened coconut, toasted; 1/4 teaspoon ground cinnamon; 8 tablespoons (1 stick) unsalted butter, melted; Pinch of kosher salt; Three 8-ounce packages cream cheese, at room temperature; 1 1/4 cups erythritol sweetener; 3/4 cup sour cream; 1 vanilla bean, split and seeds scraped; Zest from half a lemon; Pinch of kosher salt; 3 large eggs, at room temperature

Directions

Special equipment:

a 9-inch springform pan

For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

Low-Sugar Cheesecake

Ingredients

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Cheesecake:

Directions

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