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| Sugar-Free Baked Lemon Cheesecake Slice |
Introduction
The classic New York-style baked cheesecake relies heavily on sucrose to provide the necessary body and moisture to the final product. While utilizing a replacement for refined sugar can be a challenging task, particularly in creating a tender and even textured cheesecake (preventing over-cooked, rubbery cheesecake by preventing over-coagulation of egg proteins), this recipe uses a combination of sugar-replacement to create a final, fully-baked, lemon-cheesecake that is incredibly dense in texture and as moist as possible – featuring a superb-set cheesecake with a great flavor and a clear cut of citrus-lemon flavor without any of the inauspicious aftertaste of a polyol (artificial sugar).
By utilizing the proper ratio of erythritol to monk fruit to high fat, cultured dairy this formula can emulate the physical density and moisture of traditional cheesecakes. The acidity of the lemon juice and zest provide a bright flavor that cuts through the richness of the cheesecake and further enables delicate protein coagulation for a light and fluffy texture. A perfect dessert for low-glycemic, keto, and reduced sugar diets, this cheesecake is ideal for spring dinner parties, summer celebrations, and the holiday season.
Ingredient Deep-Dive & Smart Substitutions
- Cream Cheese (Full-Fat, Block Style): The recipe uses the regular ‘block’ type of cream cheese and not the whipped version found in tubs. The tub version of cream cheese contains extra water and air which greatly weakens the emulsion in the cream cheese causing the structure to collapse in the finished cheesecake. Metric: 900g / US Customary: 32 oz.
- Granulated Sugar Alternative (Erythritol/Monk Fruit Blend): Using a 1:1 mixture of a powdered sweetener such as Swerve or Erythritol with a liquid sweetener such as Lakanto’s Monk Fruit Sweetener or Liquid Splenda, mixed well to a fine grid like powder, is best to add to the cheese mixture as it dissolves very quickly into the fats and won’t give a gritty texture to the cheese. Using 195g / 1 cup of this blend should be sufficient to sweeten 900g / 32 oz of cheese.
- Fresh Meyer or Eureka Lemons: It’s essential to choose very firm fruits that have very thin, bright yellow skins for maximum oil release from them. The Meyer lemon’s subtle flavor and the Eureka lemon’s tangy flavor work very well for Cheesecakes. Lemon’s zest provides the Cheesecake with a lot of aromatic terpenes and the juice adds tartaric acid to balance the flavor. Use 15g of their zests and 60ml of their freshly squeezed juices. Metric: 15g/US Customary 1 tbsp of zests + 60ml/US Customary 1/4 cup of their juices.
- Sour Cream (Full-Fat, 14% Milkfat): This will add the lactic acid to the mixture to break down the proteins of the cream cheese and give it a very soft and silky texture. Metric: 240g / US Customary: 1 cup.
- Large Whole Eggs & Yolk: You can use these in baked goods and also as an ingredient in a recipe, so ensure these are the best quality and at room temperature (20°C). Note that using the whole egg with an extra yolk will add lecithin to the mix to aid the natural emulsification of the fats and liquids. Metric: 3 whole eggs (150g) + 1 egg yolk (18g) / US Customary: 3 whole eggs + 1 yolk.
- Almond Flour (For the Crust): When making the crust for these cheesecakes I use super-fine blanched almond flour. I love this type of almond flour because it makes a great and crisp crust for these cheesecakes with a nutty flavor without the use of any gluten. Metric: 112g / US Customary: 1 cup.
- Unsalted Butter: To hold the crust crumb together. 45g melted / US Customary: 3 tbsp.
Dietary Adaptations
Dairy-Free Adaptation: Use high-fat, cultured coconut-based cream cheese alternatives and thick coconut yogurt instead of cream cheese and sour cream. Note that setting time will increase by about 10%.
Gluten-Free: This recipe is gluten free due to the almond flour that is the base for the crackers.
Alternative Sweeteners: This recipe can be adapted by using Allulose instead of the erythritol blend in a 1:1 ratio. It has a different effect than erythritol as it will create more browning and the texture will be more moist than fir and it sets softer.
Essential Equipment
- 9- Inch Springform Pan: It allows you to release the pan easily without damaging the edges of the set custard.
- Heavy-Duty Food Processor or Stand Mixer: This is used to cream all of the ingredients together using the paddle attachment. A regular blender or mixer would incorporate to much air into the ingredients which would cause them to rise too much during baking.
- Microplane Zester: Zest citrus without getting in the bitter white pith.
- Silicone Roasting Pan or Large Water Bath Set: Use to hold the 9-inch Springform Pan in hot water to complete heating the set custard.
- Heavy-Duty Aluminum Foil (18-inch wide): A large enough piece of aluminum foil to create a waterproof seal around the bottom of the 9-Inch Springform Pan.
Step-by-Step Method
1. Crust Preparation & Blind Bake
- Preheat your oven to 175°C (350°F).
- Mix 112g blanched almond flour, 15g sweetener, a pinch of fine sea salt and 45g melted unsalted butter in a medium bowl until it resembles wet sand.
- Press mixture evenly into the bottom of an 8 or 9 inch (20 or 23cm) springform pan that has been lined with parchment paper.
- Bake for 8 to 10 minutes until lightly golden all over. Remove from the oven and allow the crust to completely cool to room temperature.
2. Emulsifying the Batter
- Lower the oven temperature to 150°C (300°F).
- In the bowl of a stand mixer, using the paddle attachment, beat 900g of room temperature cream cheese with 180g of powdered sweetener on the lowest speed for 3 minutes. Scrape the sides and bottom of the bowl frequently to ensure all of the mixture is incorporated. Sensory Benchmark: The mixture must be smooth with no lumps or granules of sweetener visible.
- Add 240g sour cream, 15g lemon zest, 60ml lemon juice, and 5ml pure vanilla extract. Mix until all the addendums have been fully incorporated.
- Next add in the eggs and the egg yolk one at a time on the lowest speed of your mixer. Each egg is fully incorporated before the next is added, until all of the egg yolks have been mixed in and there are only no visible streaks of the yellow liquid. Sensory Benchmark and Visual Indicator: The finished batter will pour off of spatula similar to pouring thick satin ribbon, without any air bubbles rising to surface of batter.
3. Baking in a Water Bath (Bain-Marie)
- Wrap the outside of your cooled springform pan three times with heavy duty aluminum foil (overlapping to cover completely).
- Pour the batter over the pre-baked crust and use an offset spatula to smoothen the top.
- Place the springform pan in a large, deep roasting pan and add boiling water to come halfway up the sides of the springform pan.
- Bake for 55 to 65 minutes at 150°C (300°F).
- Check Checkpoint: The edges are set and are matte in color, while the center 2-inch (5cm) area is still to wobble slightly when the pan is gently shaken.
4. Controlled Cooling Cycle
- After baking, turn off the oven and crack open the door about 2 inches. Let it sit like that for 60 minutes in the water bath.
- Transfer the cheesecake, in its springform pan, to a wire rack and run a thin flexible knife carefully around the edge of the cheesecake to release it from the pan. Allow it to cool completely to room temperature.
- Chill, uncovered and directly on a shelf, for at least 4 hours and up to 12 hours and allow to fully set a firm lipid network. Store in the refrigerator at 4°C.
Pro Tips
Temperature Parity: Make sure cream cheese, sour cream, and eggs are at room temperature (20°C) before you start. As previously mentioned, cold cream cheese can form lumps. Over mixing to try to get rid of lumps only adds more to the problem by incorporating air into the mixture. As the cake bakes the air pockets in the cheesecake mixture will expand causing the cheesecake to collapse.
Paddle, Don't Whisk: The most important trick to stop your cake cracking when it’s baked is to never use a whisk. Using a paddle on the lowest speed is fine, but any high-speed action with a whisk will incorporate air and when it heats up in the oven, the air pockets will expand and cause your cake to rise and then fall.
The Warm Knife Slice: When cutting a cake use a long chef’s knife and dip the knife in boiling water between cuts and wipe it with a dry cloth. Then place the knife straight down through the cold cake in one quick motion. Repeat for each cut.
Common Mistakes to Avoid
| Problem | Root Cause | Prevention / Solution |
|---|---|---|
| Surface Cracking | Over-baking or cooling too rapidly. | Remove when center still wobbles; utilize the 1-hour cracked-oven cooling phase. |
| Soggy Base | Water bath leaked through foil. | Use extra-wide 18-inch foil sheets without seams across the pan bottom. |
| Grainy Texture | Sweetener didn't dissolve or high heat curdled eggs. | Powder your sweetener before mixing; keep oven temperature strictly at 150°C. |
| Pith Bitterness | Zesting into the white inner layer of citrus peel. | Use a gentle touch with a microplane, taking only the outermost yellow layer. |
Culinary Safety & Hygiene
Target Temperature: A cheesecake is fully cooked and safe when it has reached an internal temperature of 68°C–70°C (155°F–160°F) as checked with an instant-read digital thermometer inserted into the cheesecake’s center.
Cross-Contamination: All cutting boards and zesters must be thoroughly cleaned after use where raw egg has been in contact with surfaces and came into contact with residues to prevent the risk of cross-contamination.
Cooling Safety: Allow the cooled cheesecake to refrigerate within 2 hours to avert the chance for bacteria to grow within the protein-based cheesecake custard.
The Perfect Pairing
A simple berry compote, made with a fresh mix of raspberries, blackberries, blueberries, and black currents - warmed up with a little lemon juice - cut up with the citrusy notes in the cake. Serve with a dollop of cream cheese on top for the ultimate berry experience.
Beverages: Unsweetened Earl Grey tea or dark espresso with a citrus twist. The tannins will break down the fat in the cream cheese very well.
Wine Pairing: An off-dry, chilled Prosecco or a late-harvest Riesling that cuts through the fat of the cheese with good acidity.
Storage & Reheating Excellence
Refrigeration: Store cheesecakes tightly wrapped in cling film or under a cake dome in the refrigerator at 4°C or below and consume within 5 days.
Freezing: Firstly allow to chill in the refrigerator, then slice and wrap individually in parchment paper and then place in a heavy-duty aluminum foil and store for up to 2 months in the freezer.
Thawing: Overnight thawing in the refrigerator is recommended. Allow to thaw in the fridge and allow to come to room temperature before serving. Never thaw at room temperature or by defrosting in a microwave as this can cause the fat in the cheesecake to break resulting in water releasing from the cheesecake.
Frequently Asked Questions
Why did my sugar-free cheesecake crack on top?
When the cheesecake cracks on top, it is generally due to 2 reasons, in which the egg proteins over-coagulate (due to excessive heat) or the cheesecake begins to shrink and pulls away from the sides of the pan as it cools. A water bath can be utilized as well as running a thin knife along the edge of the cheesecake once it has been removed from the oven after the rest time to relieve any stress that the cheesecake may have pulled away from the pan and causes it to crack as it cools.
Can I use liquid stevia instead of erythritol?
Liquid Stevia has sweetness but no bulk, so when using it as a sweetener, it does not have the same affect as sugar in a custard type cheesecake made with eggs. When you use a liquid Stevia as your only sweetener, the cheesecake will be very dense and watery and likely not hold together well.
How do I know when the cheesecake is finished baking?
The wobble test is more accurate than pressing in the center for doneness. The outer two inches will be set and firm and the center will have a wobble or shake similar to that of a very gelatinous substance. The cheesecake will continue to set as the fats in the mixture solidify in the refrigerator.
Nutrition Facts
To master making sugar-free pastry you will also need to get to grips with temperature and emulsification. Did your pastry case keep its crunch? We’d love to see your bake and hear your comments on how you got on, especially if you added any fresh flavorings such as lavender or ginger marmalade using dried or fresh zests. Share your notes, photos and any changes you made to the techniques used in the recipe and we’ll respond to all your culinary questions in the comments section below.
