No Sugar Added Cheesecake - Steve's Birthday

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel cheese has less fat while maintaining creaminess.

sugar substitute

🥗Healthier: stevia

💰Cheaper: monk fruit sweetener

Stevia is often more affordable and has a lower glycemic index.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream offers a dairy-free option while still being rich.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Preheat the oven to 325°F (163°C).

Prepare a 10-inch springform pan by greasing it with olive oil using a paper towel and cutting a piece of parchment paper for the bottom.

In a mixing bowl, combine graham cracker crumbs, cinnamon, and allulose baking blend.

Add melted butter to the crumb mixture and mix until everything is moist.

Press the crust mixture firmly into the bottom of the prepared pan and place it in the oven for 10 minutes.

While the crust is baking, separate the eggs, saving the egg whites for another use.

Zest and juice the lemon.

Remove the crust from the oven and let it cool, then reduce the oven temperature to 300°F (149°C).

In a mixing bowl, add cream cheese and mix on low speed until smooth.

Add flour and allulose baking blend to the cream cheese and mix on low speed until combined.

Add sour cream, lemon zest, and lemon juice, mixing on low speed until well incorporated.

Add eggs one at a time, mixing well after each addition, and fold in the blueberries.

Prepare a water bath by placing the springform pan in an oven bag and wrapping it with aluminum foil to prevent water from leaking.

Place the wrapped pan in a larger pan (a cast iron skillet) and fill with water halfway up the sides of the springform pan.

Pour the cheesecake filling into the prepared crust and tap the pan to release air bubbles.

Bake in the 300°F (149°C) oven for 1 hour and 15 minutes.

After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.

Open the oven door and let the cheesecake cool for an additional 30 minutes.

Remove the cheesecake from the water bath carefully to avoid water on the cheesecake and let it cool completely.

Refrigerate the cheesecake overnight for best results.

On the day of serving, top with the additional 2 cups of blueberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens