Description

A creamy, rich, and genuinely delicious sugar-free vanilla cheesecake with an almond flour crust. This low-carb, gluten-free dessert uses only five simple ingredients and delivers a dense, luxurious texture without the sugar crash.

Ingredients

Scale

1 cup (100g) super-fine blanched almond flour
3 tablespoons (42g) unsalted butter, melted
2 tablespoons (20g) granulated erythritol or monk fruit blend
Pinch of salt
16 oz (450g) full-fat block cream cheese, room temperature
1/2 cup (100g) granulated sweetener (monk fruit blend or erythritol)
3 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons (30ml) heavy cream

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside bottom with double-layered aluminum foil.
In a medium bowl, mix almond flour, melted butter, sweetener, and salt until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8-10 minutes until lightly golden, then remove and let cool.
In a large mixing bowl, beat the room-temperature cream cheese on medium-high speed until completely smooth and creamy (about 3 minutes). Scrape down the sides and bottom.
Reduce mixer speed to low. Add the sweetener and vanilla extract, mixing just until combined. Scrape the bowl again.
Add eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix. Stir in heavy cream by hand with a spatula.
Pour filling over the cooled crust and smooth the top. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
Bake at 325°F for 50-60 minutes. The edges should be set, but the center should jiggle slightly like Jell-O when shaken.
Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove from the water bath and let cool completely on a wire rack. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating air, which causes cracks. A water bath is recommended for a creamy texture and to prevent cracking. The cheesecake improves in flavor and texture after chilling overnight.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of th
Calories: 280
Sugar: 1
Sodium: 150
Fat: 24
Saturated Fat: 12
Carbohydrates: 4
Fiber: 2
Protein: 7

Keywords: sugar-free cheesecake, low-carb dessert, keto cheesecake, almond flour crust, gluten-free dessert, vanilla cheesecake, 5-ingredient recipe