Sugar-free Baked Cheesecake Recipe

When you have a diabetic at home and bake regularly, then it would not be fair for them, right? So I made a cheesecake which is completely sugar free and low in carb so that even diabetics can indulge in it guilt free. When you think of diabetic recipes, you think of jaggery or honey? Or do you also think about using wheat flour for cakes? Then you have completely misunderstood the situation. Anything that is high in carbohydrate will spike blood glucose for diabetics. So it is better to make them low carb treats with zero calorie sweeteners.

Many ask if zero calorie sweeteners are ok to consume. It is fine if it is consumed occasionally and doing mindful portion control. There are so many sweeteners available in the market, but not all are made equal. You can’t use any sweetener. Check the label and see if it is zero calorie and zero carb. Some are made out of 100% carb, and it is safe to avoid such sweeteners. Zero calorie sweeteners won’t spike blood sugar.

When I started using zero calorie sweeteners, my first choice was Stevia. But the issue was an odd after taste. It is also very strong. Then I tried Erythritol, but the only downside of erythrtol is that it needs nearly double quantity as sugar to get the sweetness. Else the sweet will be really bland. Then I started using a combination of stevia and erythritol and it worked well. And then I was introduced to Ecosweet, which completely changed my baking. Only half quantity as sugar needs to be added and it didn’t have any after taste at all and it was also really good. So now, whenever I make sugar free sweets, I use Ecosweet. But it is completely upto you. If you are using any zero cal sweetener, then use the same for this recipe too. Adjust quantity according to your taste.

For the topping, you can use any kind of fresh berries if available. I couldn’t source any, so I used the sugar free dried cranberries to make a topping. But if I could get some blueberries or strawberries, I would definitely use them instead.

As usual, I have made a short video for those who love to learn through visual presentation. It will help you understanding the procedure. Trust me, though it looks lengthy, it is quite easy to put together. Please follow me on Instagram, if you have not yet done. I will be sharing lots of recipes, tips and tricks regarding baking.

Cream Cheese – You can either make it at home following this recipe or you can buy it.

Sour cream – Again, you can either make it at home or buy it if available.

Hung Curd – If you don’t have sour cream and don’t want to make it at home, then use hung curd/ greek yogurt instead.

I used to make coconut flour crust whenever I baked low carb pies or tarts, but I always find it on the drier side. So this time, I went for an almond flour crust and it didn’t disappoint. It was tender and melted in the mouth and not dry at all. It is an amazing alternative to the biscuit crust we use of cheesecakes. Next time I will try Burnt Basque cheesecake.

This cheesecake is also a perfect treat for all those who are following a low carb diet like keto or paleo. It has very low carb content and I will also include the macros splitting for each slice. Though this is a low carb dessert, it is high in fat and so high in calories. So please plan accordingly.

One slice of this cheesecake will give you 462.5 calories. The macros will be Fat – 40 gm, Protein – 10 gm and Carb – 12 gm. As you can see, it is extremely low in carbs and perfect for a diabetic. Hope you love this cheesecake without spiking your Blood Glucose.

Check all my low carb sugar free treats here. You can also find spicy foods which are low in carbs.

Sugar-free Vanilla Cheesecake Recipe

This baked Vanilla cheesecake / New York Cheesecake is completely sugar free and low carb and perfect for diabetics and those who follow low carb diet.

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Course Dessert, Desserts

Cuisine America

Servings 6 Persons

Calories 462 kcal

Ingredients

  

For the Crust:

• 150 gm Almond Meal
• 15 gm Ecosweet
• 2-3 tbsp Butter/ Ghee

For the Filling:

• 300 gm Cream Cheese
• 100 gm Sour cream / Hung Curd
• 30 gm Ecosweet
• 1 Egg
• 50 ml Amul Low Fat Cream
• Vanilla

For the Cranberry Compote

• 50 gm Dried cranberries
• 50 ml Water
• 1 tsp Ecosweet

Instructions

 

Baking the Crust:

• Preheat oven to 180C.
• Combine almond meal, Ecosweet and ghee to form a crumbly mixture.
• Transfer to a 5” loose bottomed pan and spread it evenly to cover the sides and base.
• Press with your fingers until it is compact and makes an even layer all over the tin.
• Bake it in preheated oven for 8-10 minutes or until it starts browning.
• Remove from oven and allow it to cool on a wire rack.

Baking the Cheesecake:

• Reduce oven temperature to 150C.
• In a bowl, combine cream cheese, Ecosweet, sour cream and vanilla.
• Whisk everything until incorporated.
• Add egg and whisk until it is mixed well.
• Finally add the cream and whisk well.
• Do not over beat or incorporate air into the mixture.
• Pour this mixture into the prepared almond crust.
• Take three aluminium foil squares and place them below the tin.
• Bring the foil to the sides, completely covering the tin all over the sides with foil.
• Take a deep tray, add water in it and place the tin inside. The water shouldn’t exceed 1 cm of the tin.
• Place the tray in the lower rack and bake the cheesecake for 60-70 minutes.
• The cheesecake will be firm on the sides and wobbly in the centre.
• Open the oven door partially, switch off oven and let the cheesecake cool completely in the oven.
• Remove it from the tray, remove foil and cover it with cling film.
• Refrigerate it overnight.

For the Cranberry Compote:

• Soak dried cranberries in water for one hour.
• Add Ecosweet and MW for 30 second intervals until it is mushy and there is very little water left.
• Alternately you can cook this in a saucepan.
• Transfer to a bowl and set aside until cool.

Serving the Cheesecake:

• Take the cheesecake out of fridge, loosen the sides with a spatula and place it on a tumbler.
• Pull down the outer ring.
• Using a spatula, remove the cheesecake from the base plate and transfer it to a serving plate.
• Use a clean knife to slice the cheesecake into wedges.
• Serve it topped with cranberry compote.

Keyword Sugar-free Vanilla Cheesecake Recipe