Ingredients
Crust:
1 1/2 cups Almond Flour
1/4 cup Erythritol, powdered
1 Teaspoon Cinnamon
6 Tablespoons Butter, melted
Filling:
500g Mascarpone, room temperature
500g Topfen (Quark), room temperature
1 cup Erythritol, powdered
2g Stevia, concentrated
5 large Eggs, room temperature
226g [8 oz] Sour Cream, room temperature
1 Tablespoon Vanilla Extract
1/2 Lemon, juiced
How To Make
Crust:
Make the crust: In a bowl, mix almond flour, powdered erythritol, and cinnamon. Add melted butter and stir until fully combined.
Press and chill: Press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate for 20 minutes to firm up.
Preheat the oven: Set it to 165°C (320°F) while you prepare the filling.
Filling:
Beat the cheeses: In a large bowl, mix mascarpone and topfen until smooth and fluffy.
Add sweeteners: Gradually beat in powdered erythritol and stevia in thirds using a hand mixer.
Incorporate the eggs: Add the eggs one at a time, blending fully after each addition.
Finish the mix: Stir in vanilla extract, lemon juice, and sour cream until creamy and well mixed.
Assemble: Pour the filling over the chilled crust and spread it evenly.
Bake the cheesecake: Bake for 50–60 minutes, checking at 50. The center should jiggle slightly and the top should look matte.
Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
Cool on the counter: Run a knife around the edges, then cool on the counter for one hour.
Chill overnight: Cover and refrigerate for at least 8 hours before slicing.
Serve and garnish: Serve as is, or top with whipped cream or grated dark chocolate.
Ingredients
Crust:
1 1/2 cups Almond Flour
1/4 cup Erythritol, powdered
1 Teaspoon Cinnamon
6 Tablespoons Butter, melted
Filling:
500g Mascarpone, room temperature
500g Topfen (Quark), room temperature
1 cup Erythritol, powdered
2g Stevia, concentrated
5 large Eggs, room temperature
226g [8 oz] Sour Cream, room temperature
1 Tablespoon Vanilla Extract
1/2 Lemon, juiced
How To Make
Crust:
Make the crust: In a bowl, mix almond flour, powdered erythritol, and cinnamon. Add melted butter and stir until fully combined.
Press and chill: Press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate for 20 minutes to firm up.
Preheat the oven: Set it to 165°C (320°F) while you prepare the filling.
Filling:
Beat the cheeses: In a large bowl, mix mascarpone and topfen until smooth and fluffy.
Add sweeteners: Gradually beat in powdered erythritol and stevia in thirds using a hand mixer.
Incorporate the eggs: Add the eggs one at a time, blending fully after each addition.
Finish the mix: Stir in vanilla extract, lemon juice, and sour cream until creamy and well mixed.
Assemble: Pour the filling over the chilled crust and spread it evenly.
Bake the cheesecake: Bake for 50–60 minutes, checking at 50. The center should jiggle slightly and the top should look matte.
Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
Cool on the counter: Run a knife around the edges, then cool on the counter for one hour.
Chill overnight: Cover and refrigerate for at least 8 hours before slicing.
Serve and garnish: Serve as is, or top with whipped cream or grated dark chocolate.
Master Cheesecake
Description
Master Cheesecake combines mascarpone and topfen (or cream cheese) for an ultra-smooth, indulgent filling over a nutty almond flour base. Lemon juice and a touch of sour cream balance the rich flavor, while erythritol and stevia provide clean sweetness. With just 5 g net carbs per slice, this cheesecake fits into any low-carb lifestyle. Whether served plain or topped with berries, it’s a show-stopping dessert that’s simple to make and perfect for special occasions or everyday indulgence.
Category
Cheesecakes
Nutrition List (per serving)
Total Fat: 54g | Carbs: 7g | Added Sugar: 0g | Fiber: 2g | Protein: 14g | Net Carbs: 5g
Grade
2–5g Net Carbs
Preparation Time
70 Minutes
Servings
12 Servings
Ingredients Information
Disclaimer
Information on this page is for general educational purposes and is not medical advice. Nutrition needs vary; consider allergies, intolerances, and individual health conditions when preparing recipes. If you have diabetes, kidney disease, an eating-disorder history, or other medical concerns, consult a qualified professional before making major dietary changes (including keto-style diets).