Low-Sugar Cheesecake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 380
- Total Fat
- 38 grams
- Saturated Fat
- 21 grams
- Cholesterol
- 140 milligrams
- Sodium
- 260 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 2 grams
- Protein
- 7 grams
- Sugar
- 3 grams
- Total: 6 hr (includes cooling and chilling time)
- Active: 35 min
Ingredients
Crust:
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
Cheesecake:
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.