This recipe comes from VeryWell. While the ingredients and directions are below, I strongly suggest visiting the site to get the full instructions for this elegant dessert.
Updated September 25, 2017
Nutrition Highlights (per serving)
Total Time 120 min
Prep 45 min, Cook 75 min
Servings 16 (1 slice each)
When you have a craving for cheesecake but need to stick to your low-carb diet, give this recipe a try. It is sweetened with agave syrup, a common sugar substitute, and features a gluten-free crust made with almond meal.
The result is a delicious dessert that has fewer carbs than a traditional cheesecake. It tastes great, has a nice density, and is just waiting to be topped with your favorite fruits.
1 cup almond meal
2 tablespoons unsalted butter, melted
2 teaspoons agave syrup
3 8-ounce packages cream cheese, room temperature
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
2/3 cup agave syrup
1/4 cup plain whole-fat Greek yogurt
You can bake this cheesecake with or without a water bath. The water bath simply means that you will place your foil-wrapped baking pan in a water-filled pan. It's a preferred method that can keep your cheesecake from cracking, but it's not required.
First, heat oven to 375F. If you have bricks, a pizza stone, or an unglazed ceramic tile, place them on the lower rack of the oven.
By filling your oven with extra oven-safe items, you will hold more heat in the oven.
It is a good trick for cheesecakes not baked in a water bath and actually works well for all types of baking to keep a constant oven temperature. Many bakers choose to leave things like pizza stones in the oven most of the time.
Make the Crust
In a small bowl, combine the almond meal, melted butter, and 2 teaspoons agave syrup.
Press into the bottom of a springform pan.
Bake for 8 to 10 minutes, until fragrant and just beginning to brown.
Raise the oven heat to 400 F if using a pizza stone. Lower it to 350 F if you're using a water bath (see below).
Make the Cheesecake
It's very important that you add the cheesecake ingredients one at a time. If you don't, your cheesecake will not set properly. Read the following instructions carefully and you should be okay.
In a large bowl, beat the cream cheese with a mixer until smooth and fluffy.
Add the eggs, vanilla, lemon juice, remaining agave syrup, and Greek yogurt, scraping the bowl and beaters after each ingredient you add until it is fully incorporated before adding the next ingredient.
When all ingredients are combined, scrape one more time and beat for 1 minute.
Pour the mixture into the pan on top of the crust.