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Desserts

Baked cheesecake

This rich baked cheesecake has an almond-flour crust. Lemon balances the sweetness of the cream cheese filling.

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90 minDifficulty: medium
Creamy baked cheesecake with an almond crust and blueberries

Servings in this printout: 10

Ingredients

Servings10
  • 120 g almond flour
  • 50 g melted butter
  • 400 g plain cream cheese
  • 150 g thick sour cream (smetana)
  • 3 eggs
  • 80 g erythritol
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Method

  1. Preheat the oven to 160 °C. Line the base of a 20 cm springform tin with baking parchment.
  2. Mix the almond flour and melted butter. Press the mixture into the base of the tin and prebake for 8 minutes.
  3. Mix the cream cheese and erythritol until smooth. Add the sour cream, the eggs one at a time, the vanilla and the lemon juice.
  4. Pour the filling over the crust. Set the tin on the oven rack and bake for about 50 minutes. The centre can still wobble slightly.
  5. Turn off the oven, leave the door ajar and let the cake cool in the oven for 30 minutes.
  6. Chill in the fridge for at least four hours before slicing.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
2.81 g
Total carbohydrates (incl. fibre and polyols)
12.36 g
Protein
7.76 g
Fat
20.25 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • lemon juice · The amount is missing or could not be verified.

Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.

Estimate for the modified recipe

Original recipe GL unavailable

Calculated GL · calculated part below 1 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

GI-unmatched available carbohydrate omitted, up to 0.8 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

Value used in the model

Original recipe amounts and preparation

  • 120 g · almond flour
  • 50 g · melted butter
  • 400 g · plain cream cheese
  • 150 g · thick sour cream (smetana)
  • 3 · eggs
  • 80 g · erythritol
  • 1 tsp · vanilla extract
  • 1 tbsp · lemon juice

Preheat the oven to 160 °C. Line the base of a 20 cm springform tin with baking parchment. Mix the almond flour and melted butter. Press the mixture into the base of the tin and prebake for 8 minutes. Mix the cream cheese and erythritol until smooth. Add the sour cream, the eggs one at a time, the vanilla and the lemon juice. Pour the filling over the crust. Set the tin on the oven rack and bake for about 50 minutes. The centre can still wobble slightly. Turn off the oven, leave the door ajar and let the cake cool in the oven for 30 minutes. Chill in the fridge for at least four hours before slicing.

Separate version amounts and preparation

Servings for these amounts · 10

  • 120 g · full-fat almond meal, not defatted flour
  • 50 g · butter
  • 400 g · plain cream cheese, 11% fat
  • 150 g · smetana, about 40% fat
  • 165 g · egg without shell
  • 80 g · Foodin erythritol (100%)
  • 4.2 g · vanilla extract
  • 15 g · lemon juice

Use the original method with these details.

Follow the original method with these weighed amounts. Cream cheese is 11%fat and smetana about 40%; smetana is not crème fraîche. Use full-fat almond meal.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

Assumption sensitivity

0.627–1.68 / serving

This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
  • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
  • Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
  • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • TUOREJUUSTO, RASVAA 11 %, MAUSTAMATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • SMETANA, RASVAA N. 40 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
  • Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
  • TÄYSMEHU, SITRUUNATÄYSMEHU, LAIMENTAMATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

GL method ↗

Notes

The filling ingredients mix more evenly at room temperature. The cake firms as it cools. Do not let the top darken during baking.