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Sugar-Free Cheesecake

A single slice of diabetic cottage cheese on a red dessert plate.
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4.9 from 7 reviews

Here is a one-bowl, gluten-free, sugar-free cheesecake that you have been looking for. Made with cottage cheese, it takes 10 minutes of your hands-on time to prepare and tastes as good as traditional cheesecake!

Ingredients

Scale
  • 15.8 oz. (450 g) low-fat cottage cheese
  • 10.6 oz. (300 g) sour cream
  • 3 large eggs
  • 2/3 cup (60 g) almond flour
  • 1 teaspoon vanilla extract
  • 1 oz. (30 g) unsalted butter

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

**If needed, please refer to Baking Conversion Charts.

Instructions

  1. Preheat the oven to 355°F (180°C).
  2. Strain the cottage cheese by pressing it through a fine-mesh strainer with the back of a spoon. Work in small batches to make it easier.
  3. Melt the butter in a microwave-safe bowl. Cover it with a plate or plastic wrap and heat at 50% power for 30 to 60 seconds. Let it cool slightly.
  4. Brush a 9- to 10-inch stoneware pie plate with melted butter to grease the baking dish. Save the rest for later.
  5. Mix the ingredients in a large bowl. Whisk the cottage cheese, sour cream, eggs, and vanilla extract.
  6. Add the dry ingredients by gently folding in the almond flour. Then, mix in the remaining melted butter.
  7. Bake the cheesecake by pouring the mixture into the prepared dish and baking it in the center of the oven for 45 to 50 minutes. No water bath is needed.
  8. Let the cheesecake cool completely on a wire rack before slicing and serving.

Notes

  1. This recipe is for informational purposes only. Please consult a healthcare professional before making dietary changes.
  2. You can bake this cheesecake in a springform pan or other pan you have on hand. To do so, please, calculate the ingredients with this simple cake pan converter.
  3. Don't overbake it. The cheesecake is ready when its center has an almost set texture but still jiggles slightly. It will continue to firm up as it cools on the countertop or in the fridge.
  4. For clean slices, use a sharp, thin knife and cut it only after it has completely cooled.
  5. Store the baked cheesecake refrigerated (in an airtight container or wrapped in plastic) for up to three days. 

Nutrition

Find it online: https://www.bakinglikeachef.com/diabetic-cheesecake/