Description
Indulge in a deliciously creamy low-carb cheesecake, perfect for fall gatherings or cozy evenings by the fireplace.
Ingredients
- 1 ½ cups almond flour
- ¼ cup granulated erythritol
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Optional: Whipped cream
- Optional: Berries (like raspberries or blackberries)
Instructions
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- In a medium bowl, combine almond flour, erythritol, cinnamon, and melted butter. Stir until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes until slightly golden, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the erythritol, mixing until fully incorporated.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon juice, and salt until everything is smoothly blended.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for about an hour.
- After an hour, let it cool to room temperature. Cover and refrigerate for at least 4-6 hours, preferably overnight.
Notes
Ensure cream cheese is softened to room temperature for a smooth filling. Use a water bath for creamier texture if desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American