Sugar-Free Classic Old-Fashioned Cheesecake

Sugar-Free Classic Old-Fashioned Cheesecake

This is a classic baked cheesecake with an almond flour crust and a monk fruit–sweetened filling. Completely grain-free, low-carb, and designed to be sugar-free.

• About 8 servings

Ingredients

For the grain-free crust:

• 1 ½ cups blanched almond flour

• 2 Tbsp monk fruit sweetener (granulated)

• ¼ tsp ground cinnamon

• ¼ cup unsalted butter, melted (plus a little extra for greasing the pan)

• ½ tsp vanilla extract

For the sugar-free cheesecake filling:

• 24 oz full-fat cream cheese, at room temperature

• 1 cup monk fruit sweetener

• 1 tsp vanilla extract

• 3 large eggs, at room temperature

• ½ cup full-fat sour cream, at room temperature

• 1 Tbsp freshly squeezed lemon juice (room temperature)

Directions

1. Bring ingredients to room temperature

   • About 45 minutes before baking, take out the cream cheese, eggs, sour cream, and lemon juice.

   • Cube the cream cheese and spread it on a plate so it warms evenly. Let everything sit until it no longer feels cold to the touch.

2. Preheat and prep pan

   • Preheat oven to 350°F (175°C).

   • Grease a 9-inch non-stick springform pan with butter.

3. Make the crust

   • In a medium bowl, whisk together almond flour, monk fruit sweetener, and cinnamon.

   • Stir in melted butter and vanilla extract until the mixture looks like damp sand.

   • Press this mixture evenly and firmly into the bottom of the springform pan.

   • Bake for about 10 minutes, until lightly golden and fragrant.

   • Remove and let the crust cool on a wire rack while you make the filling.

4. Lower oven temperature

   • Reduce oven temp to 325°F (160°C).

5. Make the filling

   • In a stand mixer (paddle attachment) or with a hand mixer, beat the softened cream cheese and monk fruit sweetener on medium until smooth and creamy, scraping the bowl as needed.

   • Turn the mixer to low, add vanilla extract.

   • Add the eggs one at a time, mixing on low just until each one is incorporated. Do not overmix.

   • Gently fold in sour cream and lemon juice with a spatula until the batter is smooth.

6. Bake the cheesecake

   • Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter a few times to release any air bubbles.

   • Place the springform pan on a baking sheet and bake 50–60 minutes, until the edges are set but the center still has a slight jiggle.

7. Cool gradually

   • Turn off the oven and crack the door open slightly.

   • Let the cheesecake cool in the oven for about 1 hour to help prevent cracks.

8. Chill

   • Transfer the pan to a wire rack and cool to room temperature.

   • Once cooled, refrigerate at least 4 hours, preferably overnight, until fully set.

9. Slice and serve

   • Run a knife around the edge of the cheesecake before releasing the springform ring.

   • Slice into 8 pieces, wiping and warming the knife (dip in hot water, wipe dry) between cuts for clean slices.

   • Serve plain or topped with fresh berries or a sugar-free sauce.

10. Storage

    • Refrigerate leftovers in an airtight container

** Flavor ideas (toppings): sugar-free preserves, sugar-free syrup, sugar-free whipped cream