Low carb cheesecake
WHAT YOU WILL NEED
From ingredients
5 products
For the crust
For the filling
SIMPLE PROCESS
Step by step recipe
The secret to this cheesecake lies in the texture of both crust and filling. Use softened but not melted butter for a crumbly base. Mix the filling at low speed to avoid incorporating too much air, which can cause cracks during baking. Chill the crust before adding the filling to prevent shrinking. Bake at a moderate temperature (160–180°C) and let the cheesecake cool slowly to keep it from collapsing.
Make the Crust Dough
In a bowl, combine softened butter (100 g / 7 tbsp), flour (120 g / 1 cup), and half of the sweetener (2 g / ½ tsp). Rub with your fingers until crumbly, then gather into a ball. Do not overwork the dough.
Press and Chill the Crust
Press the dough evenly into the bottom of a 20–22 cm (8–9 inch) springform pan, building a rim about 3–4 cm high. Prick with a fork to prevent bubbling. Refrigerate for 20 minutes.
Prepare the Filling
In a separate bowl, mix cream cheese (750 g / 26.5 oz), egg (55 g / 1 large), and the remaining sweetener (2 g / ½ tsp). Beat on low speed until smooth – avoid overmixing. Add vanilla if desired.
Fill and Bake
Take the crust from the fridge, pour the filling over it, and smooth the top. Bake in a preheated oven at 170°C (340°F) for 55–60 minutes. Check with a skewer – it should come out clean.
Cool and Serve
Turn off the oven, leave the door ajar, and let the cheesecake sit inside for 10 minutes. Then remove and cool at room temperature for 1 hour. Refrigerate for at least 2 hours (preferably overnight) to set fully. Serve chilled, with or without berries.
CHEF'S TIP
Choose the Right Cream Cheese
Use a full-fat cream cheese (at least 30% fat) like 'Kaimak' or Philadelphia. Low-fat versions will result in a watery texture and bland taste.
Don't Overheat the Butter
The butter should be at room temperature – soft but not melted. This ensures the crust stays crumbly and doesn't become dense.
Chill the Crust Thoroughly
After pressing the dough into the pan, refrigerate for at least 15–20 minutes. This prevents the crust from shrinking or puffing up during baking.
Cool Gradually to Avoid Cracks
After baking, leave the cheesecake in the turned-off oven with the door ajar for 10 minutes, then cool at room temperature for an hour. Sudden temperature changes are the main cause of cracks.
SUBSTITUTIONS
Add your taste
- Use Almond Flour Instead For even fewer carbs, replace the regular flour with 120 g (about 1 cup) of almond flour – it adds a nutty flavor and a denser crust.
- Choose Your Sweetener Instead of granulated sweetener, you can use liquid stevia or erythritol – adjust the amount to your taste preference.
- Add Vanilla or Citrus Zest Stir in 1 tsp of vanilla extract or lemon zest to enhance the flavor without adding extra carbs.
- Top with Berries Garnish with a few fresh blueberries or raspberries for a burst of freshness – they add a few extra carbs but are worth it.
HOW TO STORE
How to Store Low-Carb Cheesecake
Cool the cheesecake completely, then cover with plastic wrap or transfer to an airtight container. It keeps in the refrigerator for up to 4–5 days. You can freeze whole or in slices for up to 2 months. Thaw overnight in the fridge before serving. Reheating is not necessary, but a few seconds in the microwave can soften it if desired.
GOOD TO KNOW