This silky smooth cheesecake that is both tangy and sweet is a sure crowd pleaser. Don’t expect to have any leftovers for the next day if you’re serving this at a party. It will be devoured. Every. Last. Inch.
Ingredients
Cheesecake
- 908g high-quality cream cheese (or 4 packages of cream cheese)
- 1 cup sour cream
- 3/4 cup Sweetener (I use Swerve)
- 1/3 cup KZ Clean Eating Sugar-Free White Chocolate Vanilla, melted & at room temperature
- 4 eggs, room temperature
- 1 Tsp vanilla
Crust
- 1 1/2 cup almond flour
- 5 Tbsp butter, unsalted & melted
- 4 Tbsp sweetener
Topping
- 4-5 Tbsp Sugar-free Strawberry jam
- Sugar-free KZ Clean Eating White Chocolate Vanilla drizzle
- Fresh Raspberries
First cover the bottom of the springform pan with 2 layers of aluminum foil. Take a large roasting pan and fill it with hot water till about an inch and a half deep. Preheat your oven to 350F.
Mix all ingredients for the crust in a bowl. In a buttered spring form pan, press down the crust until it is packed down. Cook this for 10 minutes directly in a 350F preheated oven.
While the crust is cooling, in a large bowl, beat together all ingredients for the cheesecake except the eggs. Once the mixture is smooth, beat in one egg at a time until just mixed. Pour the batter for the cheesecake into the now cool crust and place springform onto the roasting rack of the water bath. Bake at 350F for 50 minutes. Turn off the heat and let the cake sit in the turned off oven for 10 more minutes.
Let the cake cool completely and then top with toppings. I topped it with my sugar-free strawberry jam, then fresh strawberries and drizzled on the sugar-free white chocolate vanilla.
Serve cold & enjoy!
Tip
- To prevent cracks, do not overcook the cheesecake! Cook till outer rim of cheesecake is slightly puffy and firm while the middle still jiggles a little.
- To further prevent cracking, allow the cake to cool gradually
- The water bath technique allows for a better silky texture without the cracks