Mascarpone Cheesecake

 

Sugar-Free Mascarpone Cheesecake

Ingredients:

For the Crust:

1 ½ cups almond flour (or crushed sugar-free cookies)

¼ cup melted butter

2 tbsp powdered erythritol (or your preferred sugar-free sweetener)

½ tsp vanilla extract

For the Filling:

16 oz (450g) mascarpone cheese, room temperature

8 oz (225g) cream cheese, room temperature

½ cup powdered erythritol (adjust to taste)

3 large eggs

1 tsp vanilla extract

1 tbsp lemon juice

½ cup heavy cream

Instructions:

1. Preheat Oven & Prep Crust

Preheat the oven to 325°F (163°C).

In a bowl, mix almond flour, melted butter, sweetener, and vanilla extract. Press into the bottom of a greased 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

2. Make the Filling

In a large bowl, beat mascarpone and cream cheese until smooth.

Add sweetener, eggs (one at a time), vanilla extract, and lemon juice, mixing until just combined.

Pour in heavy cream and mix until smooth.

3. Bake the Cheesecake

Pour the filling over the cooled crust.

Bake for 45-55 minutes or until the center is just slightly jiggly.

Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

4. Chill & Serve

Refrigerate for at least 4 hours (or overnight) before serving.

Top with fresh berries or sugar-free chocolate shavings if desired.

Would you like a variation, like adding a chocolate swirl or a fruit topping?