This Low Carb Cheesecake really doesn’t lack anything: The sugar-free cheese cake mass becomes super creamy and stable, so it is guaranteed not to crack, and the short pastry base without wheat flour becomes wonderfully lush and crispy. If you like, you can top the Low Carb cheesecake with blueberries – but even without summer fruit decorations it is a treat.
Baking without sugar is one of my favourite experiments, as you may have already noticed. This time, however, the recipe should not only be sugar-free, but also low carb, i.e. comparatively low in carbohydrates. Cheesecakes belong to the category of cakes that can theoretically do without flour (e.g. in the form of cheesecakes without a base). But sometimes you want real cakes – and not “camouflaged quark casseroles”, if you understand what I mean ? … The Blueberry Cheesecake consists of a low carb shortcrust pastry with (deoiled) almond flour and the sugar substitute xylitol or erythritol. Here you can read which brands and products I can recommend to you.
Low Carb New York Cheesecake Cheesecake without sugar and flour
Originally the old recipe for this cheesecake was low carb in the sense of “slightly carbohydrate-reduced”. I first added a small amount of wheat flour to the almond flour for testing. The cheesecake is also completely without very good. The only disadvantage (or advantage, as the case may be): The dough now tastes very slightly like marzipan, simply because of the typical almond flour aroma. Whether their white almond flour or brown, dark almond flour is used, by the way, is only an optical question.
The secret of great low carb cheesecake mass: low temperature!
I wouldn’t have thought that the Low Carb cheese cake cream would be so wonderfully compact and firm without pudding powder or other “stabilizers”. The fresh cheese mass is very, very liquid when it comes to the bottom. In the oven, at a rather low temperature (!), it transforms into a very creamy, firm mass that is absolutely thrilling.
The only important thing for the perfect consistency is that you first stir the cream cheese with sour cream and sugar (substitute) until creamy and then add the eggs. Not the other way around. I have to admit that I am the absolute raw dough and cream nibbler. The cheese cake mass tasted very good to me unbaked. Baked even more. Perfect!
Summery variation: Low Carb Cheesecake with berries
The test eaters in the form of Jan’s colleagues were also enthusiastic. With this low-carbohydrate cheesecake, nobody misses sugar and white flour! By the way, if you cover the Low Carb Cheesecake with berry topping and leave it in the fridge for a day, you will be rewarded with an even better taste. As hard as it is: Sometimes you just have to be patient ?…
Low Carb Cheesecake
For the base
- 120 gram butter very cold and in packs
- 120 grams almond flour no milled almonds
- 40 grams ground almonds
- 60 grams xylitol or Erythrite
- 1 medium egg
For the cream
- 400 grams cream cheese
- 200 grams sour cream
- 130 grams powder Xucker or Sukrin Melis
- 4 medium eggs
- 1 tablespoon lemon juice
For optional topping
- 150 grams blueberries fresh or frozen
- 2 tablespoons Xylitol or Erithrite
- 1 tablespoon water
- 1 teaspoon cornflour
- For the base, knead the cold butter in pieces, almond flour, almonds, egg and sweetener with the dough hooks to a dough. Put in a cool place.
- Preheat oven to 200 degrees top and bottom heat. Lightly grease a tart or springform pan with a diameter of approx. 24 cm. Roll out the dough and place in the tin, forming an edge. Alternatively, place the dough on the base and distribute with a small kitchen roll or your hands and smooth. Pre-bake for 15 minutes at 200 degrees top and bottom heat.
- Meanwhile, whisk the cream cheese, sour cream and sweetener well together for the filling. Add the eggs and lemon juice. The mixture is very liquid!
- Pour the fresh cheese cream onto the pre-baked cake base. Lower the oven temperature to 150 degrees. Bake the cake for another 50 minutes until the mixture is firm. Leave to stand in the switched off oven for approx. 20 minutes without opening the door.
- For the optional blueberry topping, mix the cornflour with the water. Put the blueberries and sweetener in a small pot. Bring to the boil with cornstarch water and simmer for one to two minutes while stirring until everything thickens. Allow to cool slightly and spread over the finished cheesecake.
- Serve the cheesecake lukewarm or let the topping set in the fridge.