Low Carb Cheesecake No Crust
A creamy and rich cheesecake without the guilt of a heavy crust, perfect for low-carb diets.
Ingredients
Main Ingredients
- 16 oz Cream Cheese, softened Use full-fat for best results.
- 1 cup Low-carb sweetener (erythritol, stevia, or monk fruit) Choose based on your taste preference.
- 3 large Eggs Add one at a time, mixing thoroughly after each.
- 1 teaspoon Vanilla Extract Enhances flavor.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Prepare your 8-inch springform pan by greasing it well.
- In a large mixing bowl, beat together the softened cream cheese and your choice of sweetener until smooth.
- Add eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract.
- Pour the mixture into the prepared baking dish and spread evenly.
Baking
- Bake for 50-60 minutes or until the edges lightly brown and the center jiggles slightly.
- Place a shallow dish of water in the oven to prevent cracks during baking.
- Once baked, turn off the oven and crack the door, letting the cheesecake cool slowly.
Cooling
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, add your favorite toppings such as fresh berries or a sprinkle of cocoa.
Notes
Avoid using cold ingredients to prevent lumps. Use room temperature cream cheese, and be patient with the cooling process to avoid cracks.