Low Carb No-Bake Cheesecake Sour Cream
Servings: 12
Equipment
- 10-inch springform pan
- Measuring cups
- Measuring spoons
- Mixing bowls
- Flat bottomed glass
Ingredients
For the crust
- 1 1/2 cups almond flour
- 1/4 cup sugar-free sweetener
- 1 tsp cinnamon
- 6 tbsp melted butter
For the filling
- 6 packs room-temped whole fat cream cheese (8 ounces per pack)
- 2 cups sugar-free sweetener
- 5 pieces large eggs at room temperature
- 8 oz room-temped sour cream
- 1 tbsp vanilla extract
Instructions
- Before anything else, preheat the oven to 325 degrees Fahrenheit and adjust your rack to the middle of your conventional oven.
- Then, combine all your crust ingredients in a mixing bowl and add your butter. After that, pour your crust mixture into your 10 x 4-inch springform pan and press the mixture halfway up to the springform's sides using your fingers. Besides that, you can use flat-bottomed glass to press the mixture into the bottom. Afterward, ensure to refrigerate your crust for about twenty minutes.
- Next, whisk your cream cheese in a large mixing bowl using an electric mixer until it becomes light and fluffy. Afterward, add in your sugar-free sweetener about one-third at a time, and be sure to incorporate it using your electric mixer. Also, gradually add in your eggs one at a time and beat them after each addition. Then, add your vanilla and sour cream; remember to beat until combined.
- Then, pour your cheesecake mixture into your crust and even out the top using a spatula. Afterward, place your cheesecake inside the preheated oven and check after fifty minutes. Turn off your oven and leave a crack on the oven's door once the top is no more glossy and the center is still jiggly. Also, let your cheesecake sit inside the conventional oven for about thirty minutes, and remove your cheesecake from the oven.
- Afterward, run a sharp knife between the cheesecake and the pan but do not remove it from the springform. Also, allow your cheesecake to cool over the counter for about an hour. Then, cover your cheesecake loosely with a plastic cling wrap and refrigerate for at least eight hours. After that, remove the sides of your springform pan and decorate the top as desired. And as always, make sure to serve and enjoy!
