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5
from 1 vote
Philadelphia Sugar Free Cheesecake Recipe
This Philadelphia sugar free cheesecake recipe is an easy, gluten free, keto friendly cheesecake recipe made with an almond flour crust. The best gluten free dessert with a cup of coffee.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Refrigerate
2
hours
hrs
Total Time
2
hours
hrs
55
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Diabetic, Gluten Free
Servings:
16
slices
Calories:
255
kcal
Author:
Radwa
Equipment
Springform
Mixing bowl
Hand mixer
Measuring spoons
Measuring cups
Ingredients
Crust:
1 ½
cup
almond flour
¼
cup
coconut flour
2
tablespoon
erythritol
¼
cup
butter
melted
Filling:
600
g
cream cheese
⅔
cup
heavy cream
4
eggs
⅔
cup
erythritol
2
teaspoon
vanilla extract
1
teaspoon
lemon extract
(optional)
Topping:
½
cup
blueberries
¼
cup
raspberries
Instructions
preheat the oven at 180C/ 356F and line a springform pan with parchment paper.
Start by making the crust:
In a mixing bowl, mix the almond flour, coconut flour, Erythritol and melted butter well until combined.
1 ½ cup almond flour,
¼ cup coconut flour,
2 tablespoon erythritol,
¼ cup butter
Spread the mixture in the springform pan and press down on it and leave it aside until making the filling.
Make the filling:
In a large mixing bowl,
add the cream cheese and the heavy cream to a bowl, then, mix them well using the hand mixer.
600 g cream cheese,
⅔ cup heavy cream
Add the Erythritol, Vanilla extract and Lemon extract and keep mixing.
⅔ cup erythritol,
2 teaspoon vanilla extract,
1 teaspoon lemon extract
After that, add the eggs, (don't add all the eggs together) add one at a time and mix well. Now the filling is ready.
4 eggs
Pour the filling on the cheesecake crust and bake for 40-45 minutes.
Remove from the oven and leave the cheesecake to cool.
Refrigerate for 2 to 3 hours. Then, add the topping and serve.
¼ cup raspberries,
½ cup blueberries
Notes
It is better to use all the ingredients at room temperature to avoid lumps in the batter.
Refrigerate the cheesecake
at least 2 hours before serving.
Press the crust mixture into the bottom of the springform pan with the bottom of a measuring cup or your fingers to get a firm crust.
Variations
You can use fresh lemon juice about 1 tablespoon, instead of the lemon extract if you like. Also, you can use lemon zest for extra lemony flavor.
Replace raspberries with strawberries.
You may use Mascarpone cheese instead of Philadelphia cream cheese.
Make dairy free crust: Replace the melted butter with coconut oil.
Nutrition
Serving:
1
slice
|
Calories:
255
kcal
|
Carbohydrates:
18
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.004
g
|
Cholesterol:
59
mg
|
Sodium:
168
mg
|
Potassium:
32
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
208
IU
|
Vitamin C:
1
mg
|
Calcium:
60
mg
|
Iron:
1
mg