Description
Indulge in this show-stopping, low-carb cheesecake featuring a creamy, tangy filling and a vibrant rhubarb topping. It’s surprisingly easy to make and guaranteed to impress.
Ingredients
Scale
- For the Crust:
- 1 ½ cups finely ground almond flour
- ¼ cup powdered erythritol/allulose blend
- Pinch of salt
- 4 tablespoons (1/4 cup) unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature
- ¾ cup powdered erythritol/allulose blend
- ½ cup full-fat sour cream or Greek yogurt, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 3 large eggs, room temperature
- For the Rhubarb Topping:
- 2 cups chopped fresh or frozen rhubarb
- ¼ cup powdered erythritol/allulose blend (or to taste)
- 2 tablespoons water or lemon juice
- ¼ teaspoon xanthan gum (or gellan gum) dissolved in 1 tablespoon cold water
Instructions
- 1. Prepare and Bake the Almond Flour Crust: Preheat oven to 325°F (160°C). Combine almond flour, ¼ cup sweetener, and salt. Add melted butter and mix. Press firmly into a 9-inch springform pan. Bake 10-12 minutes until light golden. Cool slightly. Increase oven to 350°F (175°C).
- 2. Craft the Creamy Cheesecake Batter: In a large bowl, beat softened cream cheese until smooth. Gradually beat in ¾ cup sweetener. Add sour cream and vanilla, beat on low until just combined. Beat in eggs one at a time, just until incorporated. Fold in lemon zest. Do not overmix.
- 3. Bake the Cheesecake to Perfection: Wrap springform pan with foil. Pour batter over crust. Place in a larger roasting pan. Add hot water to the roasting pan, forming a water bath (halfway up the springform). Bake at 350°F for 50-60 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and cool in oven for 1 hour. Remove from water bath, unwrap, and cool completely on a wire rack.
- 4. Prepare the Vibrant Rhubarb Topping: In a saucepan, combine rhubarb, ¼ cup sweetener, and 2 tbsp water/lemon juice. Simmer over medium heat for 8-10 minutes until soft. Stir in xanthan gum slurry and cook for 1-2 minutes until thickened and glossy. Cool completely.
- 5. Chill and Serve: Cover cooled cheesecake loosely and refrigerate for 6-8 hours, or preferably overnight, until fully set. Remove springform sides. Spoon cooled rhubarb topping over the cheesecake before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 60 mins