French · Dessert
Classic French Baked Cheesecake
A dense, tangy baked cheesecake built on cream cheese and almond flour instead of a graham crust, sweetened entirely with allulose to keep it genuinely low in net carbs while staying rich and French-patisserie smooth.
$2
15 minsPrep
34 minsCook
319 minsTotal
MediumLevel
Nutrition per serving
447Calories
12.1gProtein
40gFat
23.4gCarbs
4.9gSugar
2.3gFiber
505mgSodium
288mgChol
19.3gSat Fat
252mgPotassium
148mgCalcium
1.3mgIron
0.6mcgVitamin B12
6.9mgVitamin C
0gPolyol
14gAllulose
0.7gAlcohol
Goes well with
French Press Coffee
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C and wrap the base of a 10cm springform tin in foil to guard against leaks.
2
Press the almond flour into the base of the tin to form a thin crust layer, then set aside.
3
Beat the softened cream cheese with the allulose until completely smooth with no lumps, about 2 minutes.
4
Add the egg and egg yolk one at a time, beating on low speed after each just until combined.
5
Mix in the sour cream, lemon juice, vanilla extract and salt until the batter is silky and uniform.
6
Pour the batter over the almond flour base and smooth the top with a spatula.
7
Bake for 32-36 minutes until the edges are set but the centre still has a gentle wobble.
8
Turn off the oven, crack the door and let the cheesecake cool inside for 15 minutes to prevent cracking.
9
Transfer to a wire rack to cool fully, then chill in the fridge for at least 4 hours or overnight.
10
Release from the tin, top with the crushed raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g softened cream cheese
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks (18g)
- 1.2 oz35g sour cream
- 1 oz28g allulose
- 0.6 oz18g almond flour
- 0.3 oz8g lemon juice
- 0.1 oz4g vanilla extract
- 0 oz1g salt
- 1.4 oz40g crushed, for topping raspberry
