This sugar-free baked cheesecake is a dreamy dessert that doesn’t compromise on flavor or indulgence. With its velvety smooth texture and rich, creamy filling, it’s a treat that satisfies every sweet tooth. The golden, slightly crisp crust adds the perfect contrast to the luscious center, making each bite a delightful experience. Best of all, it’s guilt-free, allowing you to savor every moment without worry.
In just 20 minutes of prep and a little over an hour in the oven, you’ll have a show-stopping dessert that’s as easy to make as it is impressive. The subtle sweetness and decadent creaminess make it a crowd-pleaser, perfect for any occasion. Whether you’re hosting a dinner party or treating yourself, this cheesecake is a must-try masterpiece.
Ingredients for Sugar-Free Cheesecake (Baked)
- 3 cups (24oz/675g) cream cheese, full fat (at room temperature)
- 1/2 cup (4oz/115g) sour cream, full fat (at room temperature)
- 1 cup (8oz/225g) Lakanto sugar, Swerve, or coconut sugar (your preferred sugar substitute)
- 3 eggs, at room temperature, beaten
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with a parchment paper circle cut to fit the bottom.
- Boil a pot of water and set it aside for later use.
- In a large bowl, beat the cream cheese and sour cream together using a whisk or electric mixer until light and fluffy.
- Add the sugar substitute and mix for 3-5 minutes until fully dissolved.
- Incorporate the eggs and vanilla extract, mixing until just combined. Avoid overmixing.
- Wrap the bottom of the springform pan with 2-3 layers of foil, ensuring it’s tightly sealed to prevent water from seeping in.
- Place the foil-wrapped pan into a larger baking pan. Pour the cheesecake mixture into the springform pan and smooth the top with a spatula.
- Carefully transfer the baking pan to the oven. Pour the boiled water into the larger pan, allowing it to come about 2 inches up the sides of the springform pan.
- Bake for 1 hour 20-30 minutes. The cheesecake is done when it has risen slightly, is firm around the edges, and has a slight jiggle in the center.
- Remove from the oven and let it cool completely. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, to set.
- Serve chilled, optionally with fresh berries or raspberry sauce. Store leftovers in the fridge for up to 4 days or freeze for up to 4 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your sugar-free cheesecake with fresh berries like strawberries, blueberries, or raspberries. For a tangy twist, drizzle with a homemade raspberry sauce made by blending 1 cup of raspberries with 1-2 tablespoons of Lakanto sugar and a splash of lemon juice. Alternatively, try a dollop of whipped cream sweetened with a touch of vanilla extract for a creamy finish.
Storage and Freezing Tips for Long-Lasting Enjoyment
Store your cheesecake in an airtight container in the fridge for up to 4 days. To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap, then in foil, and place in a freezer-safe bag. It will keep for up to 4 weeks. Thaw in the fridge overnight before serving for the best texture.
Time-Saving Tricks for Busy Bakers
To save time, prepare the cheesecake mixture the night before and store it in the fridge. Let it come to room temperature before baking. You can also pre-measure ingredients and line the pan ahead of time. For a quicker cooling process, place the baked cheesecake in the freezer for 30 minutes before transferring it to the fridge.
Equipment Essentials for a Flawless Cheesecake
Ensure you have a 9-inch springform pan for easy removal and a large baking pan for the water bath. Use heavy-duty foil to wrap the springform pan securely, preventing water from seeping in. An electric mixer or whisk will help achieve a smooth, fluffy texture for the cream cheese mixture.
Common Questions Answered
Wondering if you can use a different sweetener? Yes, Swerve or coconut sugar work well as substitutes for Lakanto sugar. For a firmer cheesecake, bake it for an additional 10 minutes, but avoid overbaking to prevent cracking. If you don’t have sour cream, Greek yogurt is a great alternative for a similar tangy flavor.
Sugar-Free Cheesecake (Baked)
Ingredients
- 3 cups cream cheese, full fat, at room temperature
- 1/2 cup sour cream, full fat at room temperature
- 1 cup Lakanto sugar, Swerve, or coconut sugar
- 3 eggs, at room temperature, beaten
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with a piece of parchment paper cut into a circle the size of the pan. Then, boil a pot of water, set aside.
- In a large bowl, using a whisk or electric mixer beat the cream cheese and sour cream together until light and fluffy.
- Pour in the Lakanto sugar and mix until the sugar has dissolved about 3-5 minutes.
- Next, add in the eggs and vanilla and mix to combine.
- Wrap the bottom of the prepared Springform pan with 2-3 layers of foil, making sure it’s sealed nice and tight to prevent the hot water from seeping into the cheesecake.
- Place the foil-wrapped springform pan into a large baking pan, then transfer the cheesecake mixture into the springform. Smooth out the top with a spatula.
- Transfer the large pan holding the cheesecake into the oven and quickly pour the recently boiled water into the large pan, allowing the hot water to come about 2 inches up the sided of the springform.
- Bake the cheesecake for 1 hour 20-30 minutes. When the cheesecake is done it will have risen slightly and will be firm around the outside with a very slight jiggle in the center.
- Remove the cheesecake from the oven and allow to cool fully. Once cooled, cover and store in the fridge for a minimum of 4 hours, preferably overnight, to set.
- When the cheesecake has set, remove from the pan. Slice and enjoy with fresh berries and raspberry sauce if desired.
- Cover and store the cheesecake in the fridge for up to 4 days. It can also be frozen wrapped up tight for 4 weeks.
