Gluten sugar-free cheesecake

Yes, it’s gluten-free, sugar-free, and low-carb, but don’t be fooled.

This is the best cheesecake I have ever made, and it was incredibly easy. My husband asked if I could make it again – and we haven’t even eaten halfway through the first one yet!

Gluten and sugar-free cheesecake

Crust:

• 2 cups almond flour
• 1/3 cup melted butter
• 3 tbsp Erythritol
• 1 tsp vanilla extract
• Dash of cinnamon

Combine and press into the bottom on a 9-inch spring form pan (lined with parchment and oiled). Bake at 350°F for 10-12 minutes. Don’t overbake – just lightly golden. Set aside at least 15 minutes to fully cool.

Cheesecake:

• 32oz softened cream cheese
• 1 1/4 cup powdered Erythritol – must be powdered for the right texture’ apparently (I used less than 1 cup)
• 3 large eggs
• 1 tbsp lemon juice
• 1 tsp vanilla extract

• Beat the cream cheese and sugar together on low speed until fluffy.
• Beat in the eggs one at a time, then finally the lemon and vanilla.
• Keep using low speed only to beat – this avoids extra air that causes cracks when baking. Pour the filling over the crust and flatten the top.
• Bake at 350°F for 45-55 mins. The center should still jiggle a little. I baked mine with a pan of water in the oven because I was afraid that it would crack, but it came out beautifully smooth.
• Cool in the pan on the counter to room temperature.
• Then in the fridge to fully set, at least 4 hours.
• Ours slices clean and tastes heavenly! I’m sure it’d be great with berries, but I can’t stop eating it just the way it is. Sometimes less is more.

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