Ingredients:
16 oz (450g) cream cheese, softened
¾ cup powdered allulose (or your preferred sugar-free sweetener)
3 large eggs
1 cup heavy cream
1 tsp vanilla extract
¼ tsp salt
2 tsp lemon juice (optional, for slight tang)
1 tbsp almond flour (optional, for a bit of structure)
Instructions:
1. Preheat oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, letting it overhang the sides.
2. In a large bowl, beat cream cheese and sweetener until smooth.
3. Add eggs one at a time, mixing well after each.
4. Pour in heavy cream, vanilla, salt, and lemon juice. Mix until fully combined.
5. Sift in almond flour (if using) and mix until smooth.
6. Pour batter into the prepared pan and bake for 45–55 minutes, until the top is deeply golden brown and slightly jiggly in the center.
7. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.
Tips:
For an extra dark top, broil for 1–2 minutes at the end.
Serve chilled for a firmer texture or at room temp for a custard-like consistency.
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