Description
Indulge in a velvety-smooth, classic dessert that balances rich cream cheese with a buttery almond flour crust. This sugar-free cheesecake offers all the Southern comfort of a traditional bakery slice without the high carb count.
Ingredients
- 2 cups almond flour
- 1/3 cup unsalted butter, melted
- 1 1/4 cups monk fruit allulose blend, divided
- 2 tsp vanilla extract, divided
- 32 oz cream cheese, softened
- 3 large eggs, room temperature
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (177°C) and line a 9-inch springform pan with parchment paper.
- Stir together almond flour, melted butter, 3 tablespoons of monk fruit sweetener, and 1 teaspoon of vanilla until crumbly.
- Press the mixture firmly into the bottom of the pan and bake for 10–12 minutes until lightly golden; let cool for 10 minutes.
- In a large bowl, beat the softened cream cheese and the remaining sweetener at low speed until fluffy and smooth.
- Add eggs one at a time, beating just until incorporated, then mix in the lemon juice and the remaining vanilla.
- Pour the batter over the crust, tap the pan to release air bubbles, and bake for 40–55 minutes until the center is slightly jiggly.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Notes
To prevent the surface from cracking, avoid over-beating the eggs into the batter and keep the oven door closed throughout the entire baking process. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between every cut.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American