Heart-Healthy Low-Carb Cheesecake with Nut Crust

 

Cheesecake with a Nut Crust topped with Berries

A detailed recipe for a Low-Carb, Low-Fat, Heart-Healthy Cheesecake with a Nut Crust. This recipe uses alternative flours and healthy fats to create a guilt-free dessert.

Cuisine: American (adapted for dietary needs)

Dietary Preferences: Low-Carb, Low-Fat, Heart-Healthy, Gluten-Free (if using certified gluten-free almond flour)

Yields: 10-12 servings

Prep time: 25 minutes

Cook time: 55-65 minutes

Cooling time: 4 hours (minimum, preferably overnight)

Estimated Nutritional Information (per serving, based on 12 servings):

*   Calories: 220-250

*   Protein: 12-15g

*   Carbs: 10-12g (Net Carbs: 7-9g, depending on sweetener)

*   Fat: 15-18g

***Note:** These are estimates and can vary based on specific brands and ingredient substitutions. Always calculate based on the specific products you use for the most accurate nutritional information.*

Ingredients:

For the Nut Crust:

*   1 ½ cups almond flour (or a blend of almond and walnut flour)

*   ¼ cup chopped walnuts or pecans (optional, for added texture)

*   2 tablespoons of your preferred low-carb sweetener (adjust to taste)

*   3 tablespoons unsweetened applesauce (for binding, can substitute with 2 tbsp melted coconut oil for a richer flavor - adjust nutritional information accordingly)

*   1/4 teaspoon salt

*   1/2 teaspoon cinnamon (optional)

For the Cheesecake Filling:

*   24 oz (3 cups) nonfat cream cheese, softened to room temperature (very important for a smooth texture)

*   1 cup plain nonfat Greek yogurt

*   ½ cup of your preferred low-carb sweetener (adjust to taste)

*   2 large eggs

*   1 teaspoon vanilla extract

*   1 tablespoon lemon juice

*   Zest of 1 lemon (optional, for added flavor)

*   1/4 teaspoon salt

Equipment:

*   9-inch springform pan

*   Mixing bowls

*   Electric mixer (stand or hand mixer)

*   Rubber spatula

*   Measuring cups and spoons

*   Parchment paper (optional, for lining the pan)

*   Aluminum foil (for water bath)

Instructions:

1. Prepare the Nut Crust:

*   Preheat oven to 325°F (160°C).

*   In a medium bowl, combine almond flour, chopped nuts (if using), sweetener, applesauce, salt, and cinnamon (if using).

*   Mix well until the mixture resembles damp sand.

*   Press the mixture evenly into the bottom of the springform pan.  You can use the bottom of a measuring cup to help pack it down firmly.

*   Bake the crust for 10-12 minutes, or until lightly golden brown.

*   Remove from oven and let cool slightly while you prepare the filling.

2. Prepare the Cheesecake Filling:

*   In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.  Scrape down the sides of the bowl as needed.

*   Add the Greek yogurt and continue to beat until well combined and smooth.

*   Add the sweetener and beat until fully incorporated.

*   Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air and cause the cheesecake to crack.

*   Stir in the vanilla extract, lemon juice, lemon zest (if using), and salt. Mix until just combined.

3. Assemble and Bake the Cheesecake:

*   Pour the cheesecake filling over the cooled nut crust. Spread evenly.

*   Prepare a Water Bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer) to prevent water from seeping in. Place the wrapped pan inside a larger baking pan.

*   Carefully pour hot water into the outer baking pan, filling it about halfway up the sides of the springform pan.  The water bath helps to ensure even baking and prevents the cheesecake from cracking.

*   Carefully transfer the entire setup to the preheated oven.

*   Bake for 55-65 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.

*   Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.

4. Chill and Serve:

*   Remove the cheesecake from the water bath and let it cool completely on a wire rack.

*   Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set properly.

*   Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving plate.

Serving Suggestions:

*   Fresh Berries: Top with fresh berries like strawberries, blueberries, or raspberries for added flavor and antioxidants.

*   Sugar-Free Chocolate Sauce: Drizzle with a sugar-free chocolate sauce.

*   Whipped Cream: Serve with a dollop of sugar-free whipped cream.

*   Nut Crumble: Sprinkle with a few chopped nuts for added texture.

*   Lemon or Lime Zest: A little extra zest can brighten the flavor.

Tips for Success:

*   Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smooth and lump-free filling.

*   Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.

*   Water Bath: The water bath is crucial for a creamy and evenly baked cheesecake.

*   Cooling Time: Patience is key! Allow the cheesecake to cool gradually in the oven and then chill completely in the refrigerator for the best texture and flavor.

*   Sweetener Adjustment: Adjust the amount of sweetener to your personal preference. Taste the batter before baking and add more if needed.

*   Crust Variations: You can experiment with different nuts in the crust, such as macadamia nuts or hazelnuts.

*   Flavor Variations: Add a teaspoon of almond extract or a tablespoon of cocoa powder to the filling for different flavor profiles.

Enjoy your delicious and guilt-free Heart-Healthy Low-Carb Cheesecake!