I wasn’t much of a fan of sweet cheese recipes. The thought of sugar with cheese always seemed weird to me. The reason why I tried this recipe, was so that my boyfriend could enjoy some sweet foods without his glucose levels going crazy (you can read the story here).
Well, this recipe became one of our go-to cakes for birthdays and other celebrations and I hope you will enjoy it as much as we do!
Base Ingredients
140 gr. almond flour
4 gr. stevia sweetener
55 gr. butter (melted)
1 whole egg
1/2 lemon zest
1 teaspoon Vanilla Extract
1 pinch of salt
Filling Ingredients
2 whole eggs (room temperature)
350 gr. cream cheese (room temperature)
6 gr. stevia sweetener
1/2 lemon zest
1/4 lemon juice
2 teaspoons Vanilla Extract
1 pinch of salt
Base Preparation
- Nicely cover an 18 cm. springform baking pan with parchment paper.
- In a big bowl combine the almond flour, sweetener, and a pinch of salt. Add the melted butter, the lemon zest, the vanilla extract combine and then add the egg and combine again.
- Evenly spread the dough in the pan with a silicone spatula and bake the crust for approx. 15 minutes at 160° C.
- After the dough is baked, set aside to cool down (approx. 30 min.)
Filling Preparation
- In a big bowl add the cream cheese and the sweetener and use a mixer to combine the ingredients.
- Add the lemon juice, the zest, and the vanilla extract. Mix to combine again.
- Add one egg at a time and mix until well incorporated.
- Add the filling on top of the crust and give it a little shake, to evenly spread it.
- Bake the cheesecake at 160°C for approx. 30 mins. or until the middle of the cheesecake is a bit wiggly.
- Let it cool down until completely cold, store in the fridge overnight.
Suggestions
- For the fluffier cheesecake, you can separate the egg yolk with the egg whites and whip the egg whites to a frothy stage, and combine at the end with the rest of the dough. This will give the cheesecake a more delicate and lighter crust.
- When you bake the cheesecake, the filling can crack. For avoiding an ugly, cracked cheesecake, always, ALWAYS, put a bowl with water in the oven as well. This creates steam in the oven, just like a sauna, preventing the cheesecake from cracking.
- You can make the cheesecake, even more, sweeter by adding more stevia sweeteners or other sweeteners as you prefer. Just give the crust or the filling a quick taste before adding to the pan.
- If the eggs and the cream cheese are not at room temperature, just put them in some lukewarm water for 15 mins. Be sure that the cream cheese is entirely sealed, or you can just put them in a zip-lock bag to be extra careful.
- You can serve with my self-made Raspberry Sauce (just like in the image) or melted dark chocolate or other sauces you like.
- For the Raspberry Sauce: In a pan just put as many raspberries as you want and bring to a boil, you can add some sweetener if you wish. Let cool and store in the fridge. Voila! The raspberry sauce is ready.
