Cheesecake just happens to be one of my families favorite desserts, whether it be classic New York style, fruity or loaded with chocolate or nuts, cheesecakes are always the hit of a party or gathering. The ingredients in a cheesecake are always the same – cream cheese, eggs and flavorings, but if you can believe it – Cheesecake can be a dessert that sticks within your low-carb diet.
Swerve or erythritol, a sugar alcohol, is often substituted for granulated sugar and measures cup for cup in most dessert recipes. One thing I have learned over the course of my baking lifetime is that you can use these alternative sweeteners in dairy-based desserts without a bitter or unpleasant taste – no joke.
The creaminess in this cheesecake is just as luxurious as a traditional slice, and if you are going totally low-carb – this sure beats the alternative – no dessert. I also opted for a crustless cheesecake situation because I have tried almond, or other nut-based crusts in my cheesecake recipes, and I personally don’t think they taste great. So, I baked it naked and topped it with a simple blackberry compote – pure satisfaction.
24 ounces cream cheese, room temperature
5 tablespoons butter, room temperature
1 cup Swerve or erythritol
3 large eggs
3/4 cup sour cream
2 teaspoon vanilla extract
1 pint blackberries
1 tablespoon maple syrup, optional (not low-carb)
(Makes 9-inch Cheesecake)
- Preheat oven to 300 degrees. Spray or grease 9-inch springform pan and completely cover outside of pan with a large piece of foil. In a stand mixer, cream together cream cheese and butter on low speed for 4 minutes. Add erythritol and continue to mix on low for 2 minutes.
- Add eggs one at a time, mixing after each addition. Add sour cream and vanilla and mix until combined.
- Pour batter into prepared springform pan and place in a large roasting pan. Place in oven and fill roasting pan with hot water halfway up sides of springform pan. Bake for 60-70 minutes, or until cheesecake is mostly set. Remove from oven and let cool for 15 minutes in roasting pan.
- Remove cheesecake from roasting pan. Remove foil from outside of springform pan. Let cool to room temperature, then refrigerate at least 4 hours before serving.
- In a small saucepan, combine berries, 1/4 water and maple syrup. Cook over medium-high heat until boiling, then reduce heat to medium-low and continue to cook for 8 minutes or until reduced and syrupy. Pour into a serving bowl and serve with cheesecake. Enjoy!