Low carb cheesecake with sour cream topping
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- 2 tbsp 2 tbsp
- 3 tbsp 3 tbsp salted butter, melted
- 1½ lbs (3 cups) 650 g (650 ml) cream cheese, room temperature
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 1⁄3 cup 80 ml
- 2 tsp 2 tsp vanilla extract
- 1 tsp 1 tsp lemon juice
- 3 3 large egg, room temperaturelarge eggs, room temperature
- 1¼ cups 300 ml
- 2 tbsp 2 tbsp
- 1 tsp 1 tsp vanilla extract
- ½ cup 120 ml (optional)
- 5 5 fresh strawberries, halved (optional)
- Preheat oven to 325°F (160°C). Line the bottom of an 8" (23 cm) springform pan with parchment paper.
- In a medium-sized bowl, mix together the almond flour, sweetener, and melted butter. Press the mixture into the bottom of the prepared springform pan. Par-bake the crust for 6 to 8 minutes, until barely browned. Remove from the oven and set aside to cool.
- Whip the cream cheese in the bowl of a stand mixer, or in a mixing bowl with a hand mixer until fluffy. Add the sweetener and beat until dissolved.
- Beat in the sour cream, vanilla extract, and lemon juice until smooth. Add the eggs, one at a time, and mix just until thoroughly incorporated, using a rubber spatula to scrape down the sides as needed. Do not overmix.
- Pour the filling into the par-baked crust.
- Bake the cheesecake on the middle rack, for 60 to 70 minutes, until just set. It may still jiggle just a bit in the center. Turn off the oven and let the cake cool in the oven with the door ajar for at least 30 minutes.
- Remove the cheesecake from the oven, run a knife around the edge of the pan, and let the cake cool to room temperature, about 1 hour.
- When completely cool, cover and refrigerate the cheesecake for at least 8 hours before slicing and serving.
- In a medium-sized bowl, whisk together the sour cream, sweetener, and vanilla.
- Remove the outer ring from the springform pan and remove the parchment paper. Top the cake with sour cream topping.
- For a more decorative cheesecake: Whip the cream and pipe it around the sides of the cake and top with strawberries.
First, to avoid cracks in the top of the cheesecake, let the cheesecake cool gradually by leaving it in the oven with the oven turned off, and the door slightly ajar. Running a knife around the edge of the pan as soon as the cheesecake comes out of the oven will help prevent cracks as the cake cools and contracts. You can also bake the cheesecake in a water bath, but that’s an extra step that we generally skip.
Second, for the best texture, avoid overmixing the eggs. Overmixing the eggs results in a more fluffy texture while gently mixing the eggs yields a more dense, traditional cheesecake.
Lastly, be sure to let the cheesecake cure in the refrigerator for at least 8 hours (overnight is better) for the best flavor and texture.
Storing the cheesecake
Store in an airtight container, in the refrigerator, for up to five days. You may also freeze the cheesecake whole, or in individual slices for up to three months. Thaw in the refrigerator before serving.