Easy Cheesecake Recipe (Sugar Free & Gluten Free)
Use this recipe to create the best cheesecake EVER! It’s creamy & delicious, covered in chocolate, easy to make and best of all, fits many different special diets.
Equipment
- Stand Mixer
- 8 inch Cake Pan
- 9x13 Casserole Pan
- Parchment Paper
Ingredients
Crust:
- 1 cup Baking Blend
- 3 tbsp Gentle Sweet
- 6 tbsp Melted Butter
Cheesecake:
- 1 ½ lbs ⅓ Less Fat Cream Cheese
- 1 cup Gentle Sweet
- ¼ cup Sour Cream
- ½ tsp Xanthan Gum
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 3 Eggs
- 2 ½ Cups Heavy Cream
Ganache:
- 1 bag Lily’s Milk Chocolate Chips + an optional ½ cup to top decorate the cheesecake
- ¾ cup Heavy Cream
- 1 tbsp Butter
Instructions
- Preheat the oven to 350° then prepare your cheesecake pan. Place your pan on the parchment paper and trace around the base of the cake pan with a pen or pencil. Fold the circle in half and cut it out. Place the parchment circle in the cake pan.
- Mix together all the ingredients for the crust until the baking blend is completely saturated with the butter. Pour the mixture into the cake pan on top of the parchment. I like to use the back of a measuring cup to level, flatten and compact the crust. Bake the crust for 15-20 mins until lightly brown.
- Fit the stand mixer with the paddle attachment and combine the cream cheese and the gentle sweet. Let the mixture whip for about 10 minutes until the cream cheese is light and airy. Scrape the bowl with a rubber spatula.
- Add the sour cream, xanthan gum, lemon juice & vanilla extract to the cream cheese mixture. Mix until everything is completely incorporated. Scrape the bowl then add the eggs one at a time, waiting until each one is combined before adding the next. Scrape the bowl.
- Slowly add the heavy cream to the mixing bowl while the mixer is on a low speed. Scrape the bowl and mix again. Whip it on medium-high speed until batter is smooth and clump-free.
- Pour the cheesecake batter over the crust and gently tap the pan on the counter to remove any excess bubbles. This cheesecake is baked in a Bain Marie which is just a fancy way of saying water bath. Place the 9x13 casserole pan on the middle rack of the oven and put the cheesecake in the middle. Fill the casserole dish with water until the water is about ½ way up the cheesecake pan. Bake for 1 ½ hours. You will know it’s done when the cheesecake is only slightly jiggly. You can also stick a toothpick in it until it comes out clean. If you notice that the cheesecake is getting too brown, you can place a tented piece of aluminium foil over it making sure you don’t touch the top of the cheesecake.
- Remove the cheesecake from the oven leaving the casserole dish and water in the oven to cool. It’s easier to dump the water out when it’s no longer hot. Allow the cheesecake to cool on the counter until it’s cool enough to get wrapped in plastic wrap and put in the freezer. Allow the cheesecake to sit in the freezer for a few hours to set up. After a few hours in the freezer, remove the plastic wrap and run a butter knife or small metal spatula between the cake pan and the cheesecake. Make sure you don’t saw it up and down, instead move the knife or spatula smoothly all the way around the outside. Put the plastic wrap loosely over the top of the cheesecake, this will prevent the top from sticking to the plate that you turn the cheesecake out onto. Put a plate on top of the cheesecake and flip the pan upside down to get the cheesecake out of the pan. When it falls out it will be upside down so you will need another plate on the bottom of the cheesecake to flip it right side up. Once the cheesecake is right side up you can rewrap it and put it in the fridge.
- There are many ways you can do this step without making a huge mess. I used some parchment paper on a cookie sheet with the cooling rack on top of that. You could also use parchment paper and a can of food. Place the parchment paper down and the can of food on top of that. Make sure you use a cake board or something similar to support the cheesecake before placing it on top of the can and that it’s centered so it doesn’t fall. Place the cheesecake on the cooling rack or can. Whichever way you choose to do it, it’s important to have this set up before you start making the ganache. You can't leave the ganache sitting around, it needs to be used as soon as it’s ready or it will set up and be too thick to pour.
- It’s ganache time!! Place the chocolate chips in a glass bowl and put the heavy cream and butter in a small saucepan then heat on the stove. Make sure you keep stirring the heavy cream so it doesn’t burn. Once it is heated pour it over the chocolate chips and whisk until it's completely combined. If the chips don’t melt completely, feel free to microwave them for 10 seconds at a time, stirring in between each time. That’s why we put the chocolate chips in a glass bowl so you can melt them in the microwave if needed. Pour the ganache over the cheesecake and allow to run over the sides. If the ganache isn’t running over the side feel free to use a butter knife or spatula to spread it over.
- This step is optional because it’s decorative. I used the leftover ganache from the bowl and the small amount that fell onto the parchment paper and put it in the mixing bowl and whipped it until it lightened up slightly. Put the whipped ganache in a piping bag (you could also use a ziploc bag) and cut a small hole in the bag. Pipe it all over the top of the cheesecake allowing some to fall over the sides. Finish by sprinkling the ½ cup of chocolate chips over the top.
- Keep the cheesecake covered and refrigerated. Enjoy!
Notes
**Please note all nutritional calculations are approximate and only intended as a general guideline.**
If you count net carbs there are only 5 net carbs per serving of this delicious & easy cheesecake once the sugar alcohols and fiber are subtracted.
Nutrition
Nutrition Facts
Easy Cheesecake Recipe (Sugar Free & Gluten Free)
Amount Per Serving (1 Slice)
Calories 554
Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 32g200%
Cholesterol 197mg66%
Sodium 377mg16%
Potassium 70mg2%
Carbohydrates 40g13%
Fiber 11g46%
Sugar 1g1%
Protein 11g22%
Vitamin A 1241IU25%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 1mg6%
Sugar Alcohol 24g
* Percent Daily Values are based on a 2000 calorie diet.
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